Description
A rich and creamy classic cheesecake that is perfect for any special occasion or simply as a delightful dessert.
Ingredients
- 1 1/4 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 5 tablespoons melted butter
- 40 ounces cream cheese, at room temperature (five 8 oz. packages; 2 1/2 lbs total)
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- Any desired cheesecake toppings
Instructions
- Preheat oven to 350°F. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes and set aside.
- Reduce oven temperature to 325°F. In a large bowl, mix cream cheese for 30 seconds until smooth, then add granulated sugar, sour cream, and vanilla. Mix until fully incorporated.
- Whisk eggs in a separate bowl. With mixer on low, slowly add eggs to the cream cheese mixture until fully incorporated.
- Tap bowl on the counter for 30-45 seconds to remove air bubbles. Pour filling into the crust and smooth the top.
- Bake at 325°F for 30 minutes, then reduce temperature to 250°F and bake for an additional 45 minutes.
- Turn off oven and let cheesecake cool inside for 30 minutes without opening the door. Then crack the oven door and cool for 1 hour.
- Bring cheesecake to room temperature for 3-4 hours, then refrigerate for at least 6 hours or overnight.
- To serve, remove the springform collar, slice with a sharp, warm knife, and enjoy.
Notes
For best results, ensure all ingredients are at room temperature. Store leftovers tightly covered in the refrigerator for up to one week.
- Prep Time: 30 minutes
- Cook Time: 82 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American