Description
A rich and creamy cheesecake with a crunchy graham cracker crust that’s perfect for any occasion.
Ingredients
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
- 40 ounces cream cheese (at room temperature, five 8 oz. packages; 2 1/2 lbs total)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream (at room temperature)
- 2 teaspoons vanilla extract
- 4 large eggs (at room temperature)
- Any desired cheesecake toppings
Instructions
- Place oven racks in the center of the oven. Preheat the oven to 350° F.
- In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated.
- Using the bottom of a measuring cup, press the crust into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes. Remove from oven and set aside.
- Reduce oven temperature to 325° F.
- In a large bowl or the bowl of a stand mixer, mix cream cheese for 30 seconds until smooth.
- Add granulated sugar, sour cream, and vanilla. Mix again until everything is incorporated.
- Crack the eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture.
- Remove the bowl from the mixer and scrape the sides and bottom again to ensure a smooth mixture.
- Once the batter is completely smooth, tap the bowl on the counter for 30-45 seconds to remove air bubbles.
- Pour the filling into the center of the graham cracker crust and gently smooth the top.
- Bake for 30 minutes at 325° F. Then, reduce the temperature to 250° F and continue cooking for 45 minutes more.
- Once this time has elapsed, turn the oven off and keep the cheesecake inside for another 30 minutes without opening the oven door.
- Crack the oven door to let the cheesecake cool slowly for one hour before removing it.
- Bring the cheesecake to room temperature on the counter for 3-4 hours before covering it with plastic wrap and transferring it to the fridge.
- Refrigerate until chilled completely for 6 hours to overnight.
- To serve, open the springform pan and remove the collar. Decorate as desired and slice with a hot knife for clean pieces.
Notes
Serve with fresh fruits or toppings of your choice. Store in the fridge for 5 to 7 days.
- Prep Time: 15 minutes
- Cook Time: 82 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American