Ingredients
32 ounces cream cheese, softened
1.25 cups granulated sugar
1 cup full-fat sour cream
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1.5 cups graham cracker crumbs
0.5 cup unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
Combine graham cracker crumbs and melted butter in a bowl.
Press mixture firmly into a 9-inch springform pan.
Bake crust for 10 minutes, then set aside to cool.
Beat softened cream cheese and sugar until smooth.
Add sour cream and vanilla extract, mixing until incorporated.
Add eggs one at a time on low speed, mixing just until combined.
Pour batter over the prepared crust.
Bake until set according to preference, then cool gradually to prevent cracking.
Notes
Ensure all dairy and eggs are at room temperature before starting to prevent clumps and cracking. Always cool the cheesecake slowly in the oven with the door slightly ajar to ensure a smooth top. Store in the refrigerator for at least 6 hours or overnight before slicing for the best texture.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 145mg