Cheesecake
This is a rich and creamy cheesecake filling with a crisp graham cracker crust – it is simply delicious!
Ingredients
For the graham cracker crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 4 8-ounce blocks of cream cheese, softened at room temperature
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 4 large eggs
Instructions
Make the crust:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the graham cracker crumbs, melted butter, and sugar in a bowl and stir until well combined.
- Press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Set aside to cool.
Make the cheesecake filling:
- Reduce the oven temperature to 325 degrees F (165 degrees C).
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
- Gradually add the sugar, beating until combined.
- Beat in the flour until incorporated.
- Add the sour cream and vanilla extract and beat until smooth.
- Beat in the eggs one at a time, mixing on low speed just until combined. Don't overmix!
- Pour the cheesecake batter over the cooled graham cracker crust.
- Bake for 60-70 minutes, or until the center is almost set and the edges are lightly browned.
- Turn off the oven. Let the cheesecake cool in the oven with the door slightly open for about 1 hour. This helps prevent cracks.
- Remove the cheesecake from the oven. Run a knife around the edge of the cheesecake to loosen it from the pan.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
- Use full-fat cream cheese for the richest flavor and best texture.
- For a thicker crust, use 1 3/4 cups of graham cracker crumbs.
- Top your cheesecake with your favorite toppings like fresh fruit, chocolate sauce, or whipped cream.