Description
A rich and creamy cheesecake with a silky tangy center and buttery graham cracker crust. Perfect for any occasion!
Ingredients
Scale
- 3 (8-ounce) blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1.5 cups graham cracker crumbs
- 2 tbsp sugar (for crust)
- 6 tbsp (85g) melted butter
Instructions
- In a bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter; press into a 9-inch springform pan and chill for 20–30 minutes.
- Preheat oven to 325°F (163°C).
- Beat cream cheese at medium-low speed until smooth.
- Gradually add sugar, mix well, and add eggs one at a time, mixing well after each.
- Fold in sour cream and vanilla extract until just combined.
- Pour the cream cheese mixture onto the chilled crust.
- Wrap the springform pan in two layers of heavy-duty foil and place it in a roasting pan with hot water halfway up the sides of the springform.
- Bake for 55–65 minutes until edges are set and center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
- Cool the cheesecake to room temperature, then chill for at least 4 hours or overnight before serving.
Notes
For best results, use full-fat cream cheese and avoid overmixing to prevent cracking.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg