Description

This easy cheesecake recipe features a buttery graham cracker crust and a rich, creamy filling made with cream cheese, vanilla, and a blend of sour cream and heavy cream. Baked to perfection and cooled slowly in the oven, it results in a smooth, luscious dessert that’s perfect for any occasion. Serve chilled and garnish with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
½ cup sour cream
½ cup heavy cream

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Instructions

Preheat: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
Prepare the Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Set aside.
Make the Filling: Using a hand mixer, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing until combined. Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating. Gently fold in the sour cream and heavy cream until the batter is smooth and homogenous.
Assemble and Bake: Pour the cream cheese filling over the crust in the springform pan, smoothing the top with a spatula. Place the pan on a baking sheet to catch any potential drips and bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly when gently shaken.
Cool: Turn off the oven and crack the door open, allowing the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracks. Afterward, remove from the oven and let it cool to room temperature on a wire rack.
Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to let it firm up completely and develop its full flavor.
Serve: Carefully release the sides of the springform pan and slice the cheesecake. Garnish with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce as desired before serving.

Notes

To prevent cracks on the surface, avoid overbeating the eggs and cool the cheesecake gradually in the oven after baking.
Using room temperature eggs ensures a smooth batter without lumps.
You can substitute sour cream with Greek yogurt for a slight tang and lighter option.
Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
For best results, chill the cheesecake overnight to allow flavors to meld and texture to firm up.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American