Description

This easy cheesecake recipe delivers a rich, creamy, and smooth dessert with a buttery graham cracker crust—perfect for beginners and cheesecake lovers alike.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream

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Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan.
Bake crust for 10 minutes. Remove and let cool.
In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar and vanilla extract and beat until combined.
Add eggs one at a time, mixing on low speed after each addition just until blended.
Mix in sour cream and heavy cream until smooth.
Pour the filling over the cooled crust and smooth the top.
Bake for 55-70 minutes or until the center is set and slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.

Notes

Ensure all ingredients are at room temperature for a smoother batter.
Use a water bath to prevent cracks if desired.
Add fruit toppings or sauces as desired before serving.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 28g
Sodium: 320mg
Fat: 33g
Saturated Fat: 19g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 0g
Protein: 7g
Cholesterol: 135mg