Quick Description
A rich, creamy baked cheesecake with a buttery graham cracker crust and velvety smooth filling. Perfect for special occasions or when you want a decadent dessert.
Servings & Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Bake Time: 55–65 minutes
- Chill Time: 4–6 hours (best overnight)
- Total Time: About 6–7 hours
Ingredients List
Crust
- 1 ½ cups graham cracker crumbs (about 10–12 crackers, finely crushed)
- ¼ cup sugar
- 6 tbsp unsalted butter (melted)
Cheesecake Filling
- 4 (8 oz) packages cream cheese (softened to room temp)
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs (room temp)
- 1 cup sour cream (room temp)
- ¼ cup all-purpose flour (for structure)
Optional Topping
- 1 cup sour cream
- 2 tbsp sugar
- ½ tsp vanilla extract
Instructions
-
Prepare Crust:
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture firmly into bottom of a 9-inch springform pan.
- Bake 10 minutes, then let cool.
-
Make Filling:
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar and vanilla, mixing well.
- Beat in eggs one at a time, scraping down bowl.
- Stir in sour cream and flour until just combined (do not overmix).
-
Bake Cheesecake:
- Pour filling into cooled crust.
- Place pan on baking sheet.
- Bake 55–65 minutes, until center is almost set but still slightly wobbly.
-
Cool Gradually:
- Turn oven off. Crack oven door and let cheesecake sit inside 1 hour (prevents cracking).
- Remove and cool to room temperature.
-
Chill:
- Refrigerate at least 4–6 hours, preferably overnight.
-
Optional Topping:
- Mix sour cream, sugar, and vanilla. Spread over chilled cheesecake.
Additional Notes
- Bake in a water bath (place springform pan inside a larger pan with 1 inch hot water) for an ultra-smooth cheesecake without cracks.
- Use room temperature ingredients for best texture.
Dietary Info
- Vegetarian
- Rich in calcium
- Not low-calorie — but indulgent!
Ingredient Details & Substitutions
- Crust: Can substitute graham crackers with digestive biscuits, Oreos, or almond flour crust for gluten-free.
- Cream Cheese: Full-fat cream cheese is best for texture; avoid whipped cream cheese.
- Sour Cream: Greek yogurt can be used as a lighter alternative.
Recipe Variations & Serving Suggestions
- Fruit Topping: Add fresh berries, fruit compote, or cherry pie filling.
- Chocolate Swirl: Swirl in melted chocolate before baking.
- Lemon Cheesecake: Add zest of 1 lemon to filling.
- Mini Cheesecakes: Bake in muffin tins with cupcake liners for individual servings.
Storage & Make-Ahead
- Refrigerate up to 5 days.
- Freeze slices (wrapped well) up to 2 months. Thaw in fridge overnight before serving.
