Cheesecake
A classic creamy cheesecake with a buttery graham cracker crust, perfect for any occasion.
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Ingredients
Yields 4 servings
- (1 1/2 cups) graham cracker crumbs
- (1/4 cups) granulated sugar
- (1/2 cups) unsalted butter, melted
- (16 oz) cream cheese, softened
- (3/4 cups) granulated sugar
- (1 tsp) vanilla extract
- (3) large eggs
- (1/4 cups) sour cream
- (1/4 cups) heavy cream
Instructions
- 1
Preheat the oven to 325°F (160 °C).
- 2
In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix until well combined.
- 3
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4
In a large mixing bowl, beat 16 oz softened cream cheese with 3/4 cup granulated sugar until smooth and creamy.
- 5
Add 1 tsp vanilla extract and mix until combined.
- 6
Add 3 large eggs, one at a time, mixing well after each addition.
- 7
Stir in 1/4 cup sour cream and 1/4 cup heavy cream until smooth.
- 8
Pour the cream cheese mixture over the cooled crust in the springform pan.
- 9
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
- 10
Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly.
- 11
Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
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