Silky Smooth Classic Cheesecake with a Graham Cracker Crust
This classic cheesecake features a velvety smooth filling made from cream cheese, sugar, and eggs, all nestled in a buttery graham cracker crust. Baked to perfection, it offers a rich and creamy texture that pairs beautifully with fresh fruit or a drizzle of chocolate sauce.
Ingredients
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup Sour cream
- 1 teaspoon vanilla extract
- 4 large Eggs
Instructions
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Step 1:
Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
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Step 2:
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
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Step 3:
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed until just combined.
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Step 4:
Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
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Step 5:
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight before serving.