Description
A rich, creamy, and indulgent classic cheesecake with a buttery graham cracker crust, perfect for any special occasion or dessert craving.
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press mixture into the bottom of the prepared pan. Bake crust for 10 minutes and then set aside to cool.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and beat until well combined.
- Add vanilla extract and mix. Add eggs one at a time, beating just until incorporated after each addition.
- Mix in sour cream, heavy cream, and a pinch of salt until smooth.
- Pour batter into the crust-lined pan. Place the pan in a larger roasting pan and pour hot water into the outer pan to create a water bath.
- Bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. Turn off oven and let cheesecake sit in oven with door slightly open for 1 hour.
- Remove cheesecake from oven and water bath. Let cool to room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, run a knife around the edges and release the springform. Serve plain or with your favorite topping.
Notes
- Make sure cream cheese is at room temperature for a smooth filling.
- Do not overmix after adding eggs to avoid air bubbles.
- Use a water bath to prevent cracks on top.
- Chill thoroughly for best texture and flavor.