Description
This rich and creamy cheesecake recipe features a crisp graham cracker crust and a smooth filling made from Philadelphia cream cheese, eggs, and sour cream. It’s your ultimate go-to for a crowd-pleasing dessert that can easily transform into a keto, pumpkin, or mini cheesecake recipe.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 (8 oz) blocks Philadelphia cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Mix crust ingredients and press into the pan. Bake for 10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar and beat until fluffy.
- Add sour cream and vanilla. Mix until combined.
- Add eggs one at a time, mixing on low speed.
- Pour batter into crust. Smooth the top.
- Bake for 60–65 minutes. The center should jiggle slightly.
- Cool in the oven with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
Notes
- Always use room temperature ingredients.
- Don’t skip the oven cooling step to prevent cracking.
- Make it keto by swapping sugar for erythritol and using an almond flour crust.
- Try variations like cherry, lemon, or blueberry cheesecake.
- Prep Time: 25 mins
- Cook Time: 1 hr 5 mins
- Category: Dessert
- Cuisine: American, French