Easy Creamy Cheesecake
A rich and creamy cheesecake with a graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs Feel free to use store-bought crumbs or crush your favorite graham crackers.
- 1/2 cup unsalted butter, melted Using unsalted butter gives you better control over the flavor.
- 1/4 cup sugar This adds just the right hint of sweetness to the crust.
For the filling
- 4 packages cream cheese, softened (8 oz each) Using full-fat cream cheese yields a luscious texture.
- 1 cup sugar Granulated sugar works best for a smooth filling.
- 1 teaspoon vanilla extract Opt for pure vanilla extract for the best flavor.
- 4 large eggs Make sure they’re at room temperature for easy blending.
- 1 cup sour cream Full-fat sour cream adds tang and creaminess.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and set your oven racks to the middle position.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbly. Press the mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and vanilla, mixing well.
Baking
- Add eggs one at a time, mixing on low speed until just combined.
- Pour the cream cheese mixture over the crust in the springform pan, smoothing the top with a spatula.
- Bake for about 50-60 minutes, until the edges are firm and center is set but slightly jiggly.
- Remove from the oven and let cool on a wire rack for at least an hour.
Chilling and Serving
- Once cooled, spread sour cream over the top and refrigerate for at least 4 hours or overnight before serving.
Notes
Store the cheesecake in the refrigerator for up to 5 days or freeze for up to a month. Avoid overmixing the batter to prevent cracks in the cheesecake.