Cheesecake Recipe

Time1h 30m

Serves8

Creamy cheesecake with a graham cracker crust.

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Ingredients

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1
Prepare the Crust
Preheat your oven to 350°F (175°C). Crush the graham crackers in a food processor or by placing them in a ziplock bag and rolling over them with a rolling pin until finely crushed.
2
Mix Crust Ingredients
In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted unsalted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.

4
Blend Cream Cheese
In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth and creamy, about 2-3 minutes.
5
Add Sugar and Mix
Gradually add the granulated sugar while continuing to beat until well combined. Make sure to scrape down the sides of the bowl as needed.
6
Incorporate Sour Cream and Vanilla
Add in the sour cream and vanilla extract. Beat again until the mixture is smooth and creamy.
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 Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly.
9
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for about 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
10
Cool and Chill
Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. Then, refrigerate for at least 4 hours or overnight before serving.