Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until all ingredients are well combined and the mixture resembles wet sand.
- 2
Press into Pan
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Make sure to pack it tightly.
- 3
Bake Crust
Preheat your oven to 350°F (175°C). Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 4
Beat Cream Cheese
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.
- 5
Add Sugar and Sour Cream
Add the granulated sugar and sour cream to the cream cheese. Continue to beat until well combined, scraping down the sides of the bowl as necessary.
- 6
Add Vanilla and Eggs
Mix in the vanilla extract. Then, add the eggs one at a time, beating on low speed just until combined after each addition. Do not overmix.
- 7
Pour into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 8
Bake Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes or until the edges are set but the center still has a slight jiggle.
- 9
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking. Afterward, refrigerate for at least 4 hours, preferably overnight, before serving.