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Cheesecake with Graham Cracker Crust

A luxurious and creamy cheesecake paired with a buttery graham cracker crust, perfect for gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups granulated sugar
  • 0.5 cups unsalted butter, melted
For the filling
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cups sour cream

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. 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.
  3. Make the filling: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and blend well. Mix in vanilla extract.
  4. Incorporate the eggs: Add eggs one at a time, mixing well after each. Fold in sour cream until smooth.
Baking
  1. Pour the cheesecake filling over the prepared crust in the springform pan.
  2. Bake for 1 hour, until the center is set but still slightly jiggly.
Cooling and Chilling
  1. Allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
  2. Refrigerate for at least 4 hours, preferably overnight before serving.

Notes

Store any leftover cheesecake in the refrigerator for up to one week. To freeze, wrap tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.