Description
Indulge in the creamy decadence of this classic cheesecake recipe. With a buttery graham cracker crust and a smooth, velvety cream cheese filling, this dessert is sure to impress.
Ingredients
Units
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (170g)
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can substitute white)
- 7 Tablespoons butter melted
Cheesecake
- 32 oz cream cheese² softened to room temperature (910g)
- 1 cup sugar (200g)
- 2/3 cups sour cream (160g)
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 large eggs room temperature, lightly beaten
Instructions
- Preheat oven to 325F (160C). Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
- Add sugar and stir again until creamy.
- Add sour cream, vanilla extract, and salt, and stir until well-combined.
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated.
- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed, see note 3).
- Remove from oven and allow to cool on top of the oven⁴ for 10 minutes.
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours.
Notes
- I have not tested this recipe in a convection oven.
- Graham cracker crust: For more details on making this crust or to use whole graham crackers, please see my Graham Cracker Crust Recipe.
- Cream cheese: Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.
- Bake time: Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this I recommend checking your cheesecake at 50 minutes and adding time as needed. However, it is not uncommon for the cheesecake to take as long as 75 minutes to bake, but it’s better to check sooner.
- Cooling cheesecake: I recommend the top of the oven because it is usually the warmest place in my house (after it’s been on for over an hour). This will help to cool the cheesecake more gradually and will also help avoid cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 500 kcal
- Sugar: 24g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 179mg
