Rachel's Scratch-made Seasonal Cheesecake Recipe
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Use the bottom of a measuring cup to pack it tightly.
- 3
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes or until it is lightly golden. Remove from the oven and let it cool.
Filling
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add in the granulated sugar and sour cream, mixing until fully incorporated.
- 6
Incorporate Flavoring
Add the vanilla extract and seasonal flavoring to the mixture, blending until combined.
- 7
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake the cheesecake at 325°F (160°C) for 55-65 minutes or until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for an hour.
- 10
Chill the Cheesecake
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Topping
- 11
Prepare the Topping
If desired, top the chilled cheesecake with whipped cream and garnish with fresh fruit before serving.
