Description
A classic creamy cheesecake with a buttery graham cracker crust, perfect for special occasions and entertaining.
Ingredients
Scale
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar for crust
Instructions
- Prepare the springform pan with parchment paper and wrap with foil for water bath.
- Mix graham cracker crumbs, melted butter, and sugar for crust.
- Press mixture into pan and pre-bake at 325°F for 10 minutes.
- Beat cream cheese until smooth, add sugar gradually.
- Add eggs one at a time, mixing gently.
- Fold in sour cream and vanilla.
- Pour into crust and place in water bath.
- Bake until edges are set but center still wobbles slightly.
- Cool gradually in oven with door ajar.
Notes
- Can use deep pie dish if springform pan unavailable.
- To prevent cracks: avoid overmixing, verify oven temperature, cool gradually.
- Can be made 1-2 days ahead for best flavor.
- For dairy-free version: use plant-based cream cheese, coconut cream, and coconut oil.
- Check doneness when edges are set but center 2-3 inches still wobble.
- For clean slices: dip knife in hot water and wipe between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: classic cheesecake, creamy cheesecake, graham cracker crust, water bath cheesecake, make ahead dessert
