Description
This perfect cheesecake recipe delivers a rich, creamy, and smooth dessert with a classic graham cracker crust. Ideal for any celebration or sweet craving.
Ingredients
Units
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
- Optional topping:
- 1/2 cup sour cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Mix in sour cream and vanilla. Add eggs one at a time, beating on low speed until just combined. Do not overmix.
- Pour filling over the crust and smooth the top.
- Bake for 55–70 minutes, or until the center is just set and slightly jiggly. Turn off oven, crack the door, and let cheesecake cool for 1 hour inside.
- Remove from oven and chill in refrigerator for at least 4 hours or overnight.
- Optional: Mix sour cream, powdered sugar, and vanilla for topping. Spread over cooled cheesecake before serving.
Notes
- Bring all ingredients to room temperature for best blending.
- A water bath helps prevent cracks—wrap the pan in foil and place in a larger pan with hot water while baking.
- Cheesecake can be made 1–2 days in advance and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg