Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Feel free to get creative with toppings—fresh berries, chocolate drizzle, or a sprinkle of cinnamon can add a personal touch to your creation.
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then let it cool at room temperature while you prepare the filling.
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 cup sugar and vanilla extract, beating until well combined.
- Beat in the eggs, one at a time, mixing just until incorporated.
- Gently fold in the sour cream, flour, and salt until smooth. Avoid overmixing to prevent cracks in your cheesecake.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International