Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture into the bottom of a 9-inch springform pan, making sure to press firmly for an even crust. Bake in the preheated oven for 8-10 minutes or until slightly golden. Remove from oven and let cool while preparing the filling.
Filling
- 3
Prepare the filling mixture
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs (one at a time) to the cream cheese mixture. Beat on low speed until everything is just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
- 5
Fill the crust
Pour the cream cheese filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour.
- 7
Chill
Remove the cheesecake from the oven and let it cool at room temperature for an additional hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.