Ingredients
Scale
- 1 cup Graham Cracker Crumbs (or biscoff cookies for a spiced twist)
- ¼ cup Granulated Sugar (adjust to taste)
- ½ cup Unsalted Butter (melted)
- 24 oz Cream Cheese (softened)
- 1 cup Sour Cream (or Greek yogurt for a healthier option)
- 1 tbsp Vanilla Extract (preferably homemade)
- 4 Large Eggs (added one at a time)
- 1 tbsp All-Purpose Flour (optional for firmness)
- 1 cup Heavy Cream (for frosting, optional)
- 2 tbsp Powdered Sugar (adjust to taste)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture into the bottom of a springform pan to create a crust.
- In another large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sour cream and vanilla extract, mixing well.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. If using, add the all-purpose flour at this stage and mix gently.
- Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center is still a bit jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate it for at least 4 hours, or overnight for best results.
- If desired, whip the heavy cream with powdered sugar and spread it on top of the chilled cheesecake before serving.
Notes
Use quality ingredients for the best flavor; homemade vanilla extract makes a significant difference.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg