Cheesecake with Graham Cracker Crust
Imagine biting into a silky slice of cheesecake that melts in your mouth, leaving a trail of creamy goodness, all perfectly balanced with a buttery graham cracker crust. Sounds tempting, doesn’t it? This cheesecake recipe is not just a dessert; it’s a celebration of flavors and textures that come together to create something truly magnificent. It’s the kind of treat that brings smiles to faces and warmth to gatherings. You might be surprised to know that cheesecake has roots that date back to ancient Greece, where it was served to athletes during the first Olympic Games. With its simplicity and quick preparation time, this cheesecake is a delightful addition to your dessert repertoire, perfect for any family gathering or cozy night in. If you’ve enjoyed other creamy desserts like chocolate mousse from our blog, I encourage you to dive into this luscious cheesecake adventure. It’s easy, it’s delicious, and most importantly, it’s a crowd-pleaser!
What is Cheesecake with Graham Cracker Crust?
Cheesecake with Graham Cracker Crust is often called the ultimate comfort food because it perfectly blends creamy and crunchy in every bite. Have you ever wondered why it’s called cheesecake? Well, it’s pretty self-explanatory! It’s a cake (kind of) made from cheese. Now, before you furrow your brow, this "cheese" is usually cream cheese, lending that rich, velvety texture that you crave. This dessert embodies the sentiment, “the way to a man’s heart is through his stomach,” as many would agree that a slice of cheesecake can steal anyone’s heart. So, why not make one at home? Grab your ingredients, and let’s whip up a creamy delight!
Why You’ll Love This Cheesecake with Graham Cracker Crust:
There are three key reasons why this cheesecake will become a staple in your home. First, the standout highlight is undoubtedly the luxurious, creamy filling. Each bite is enriched with a rich vanilla flavor that pairs beautifully with the slight sweetness of the graham cracker crust. Second, making cheesecake at home saves you a pretty penny compared to ordering from a bakery. Plus, you can proudly serve a dessert that’s made with love! Lastly, the variety of toppings allows for personalization; drizzle some caramel sauce, sprinkle fresh berries, or add chocolate shavings on top—the possibilities are endless. If you’re a fan of classic desserts like tiramisu, you’ll certainly adore this cheesecakey creation. Now, what are you waiting for? Grab those ingredients and give it a go!
How to Make Cheesecake with Graham Cracker Crust:
Quick Overview
Preparing cheesecake is surprisingly simple and definitely rewarding! With a total prep time of only about 20 minutes plus chilling time, you’ll be amazed at how easy it is to create a dessert that looks and tastes gourmet. The smooth cream cheese filling contrasts perfectly with the crumbly, sweet crust, ensuring every bite is satisfying.
Key Ingredients for Cheesecake with Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 4 (8 ounces each) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
Step-by-Step Instructions:
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Preheat your oven to 325°F (163°C). This is crucial for a perfectly baked cheesecake.
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Prepare the crust: In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of granulated sugar, and ½ cup of melted butter. Mix until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan and set aside.
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Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and blend well. Mix in 1 teaspoon of vanilla extract.
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Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until smooth.
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Bake the cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Bake for 1 hour, or until the center is set but still slightly jiggly.
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Cool and chill: Allow the cheesecake to cool in the oven with the door slightly ajar for about an hour, then refrigerate for at least 4 hours, preferably overnight before serving.
What to Serve Cheesecake with Graham Cracker Crust With:
Pair your cheesecake with a cup of freshly brewed coffee, a luscious scoop of vanilla ice cream, or a selection of seasonal fruits like strawberries and blueberries. A drizzle of strawberry sauce or some chocolate ganache can also elevate the taste and presentation, making it a stunning dessert that people will love!
Top Tips for Perfecting Cheesecake with Graham Cracker Crust:
To achieve the perfect cheesecake, follow these expert tips! Make sure your cream cheese is at room temperature before mixing to ensure a smooth and creamy texture. Avoid overmixing once the eggs are added; this helps minimize cracks on the surface of the cheesecake. You can also bake your cheesecake in a water bath (put your springform pan in a larger pan with water) to help it cook evenly and prevent over-baking.
Storing and Reheating Tips:
Store any leftover cheesecake in the refrigerator for up to one week. Ensure it’s covered properly to maintain its freshness. If you want to keep it for a longer period, freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. To enjoy frozen cheesecake, let the slices thaw in the refrigerator for a few hours, and they’ll be as good as new!
So, gather your ingredients and get ready to create a cheesecake that will dazzle and delight! Perfect for any occasion, this Cheesecake with Graham Cracker Crust is a recipe you won’t want to miss. Enjoy every creamy bite!
Cheesecake with Graham Cracker Crust
Ingredients
Method
- Preheat your oven to 325°F (163°C).
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and set aside.
- Make the filling: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and blend well. Mix in vanilla extract.
- Incorporate the eggs: Add eggs one at a time, mixing well after each. Fold in sour cream until smooth.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Bake for 1 hour, until the center is set but still slightly jiggly.
- Allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
- Refrigerate for at least 4 hours, preferably overnight before serving.
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