Description
A rich, creamy cheesecake with a buttery graham cracker crust and a velvety filling, perfect for any occasion.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- Optional toppings: chocolate, fruit, or caramel
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
- Beat cream cheese, sugar, and vanilla together in a large bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
- Fold in sour cream and heavy cream until well combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 55-60 minutes, until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Serve with your favorite toppings.
Notes
For best results, run a thin knife around the edge of the cake after it cools slightly but before chilling. Use a water bath if you want extra assurance against cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American