Description
This classic Cream Cheese Cake is rich, creamy, and perfectly balanced with a buttery graham cracker crust and a velvety smooth filling made from cream cheese, sour cream, and a hint of vanilla. It’s a crowd-pleasing dessert perfect for holidays, celebrations, or any time you crave a decadent treat.
Ingredients
Graham Cracker Crust
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16 full-size graham crackers (or 1½ cups graham cracker crumbs)
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¼ cup granulated sugar
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¼ tsp kosher salt
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5 tbsp butter, melted
Cheesecake Filling
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20 oz cream cheese, room temperature
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1 cup granulated sugar
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1¼ cups sour cream, room temperature
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2 large eggs
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3 egg yolks
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2 tsp vanilla extract
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⅓ cup heavy cream
Instructions
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Preheat Oven
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Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
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Make the Crust
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Crush graham crackers into fine crumbs. In a bowl, mix crumbs with sugar, salt, and melted butter until evenly moistened.
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Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool slightly.
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Prepare the Filling
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In a large bowl, beat cream cheese and sugar until smooth and creamy.
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Add sour cream, eggs, egg yolks, and vanilla extract. Mix until just combined—do not overbeat.
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Add heavy cream and mix until smooth.
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Bake the Cheesecake
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Pour the filling over the crust. Tap the pan gently to remove air bubbles.
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Place the springform pan in a water bath (wrap the bottom in foil to prevent leaks) and bake for 50–60 minutes, or until the center is just set and slightly jiggly.
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Cool and Chill
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Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then chill in the refrigerator for at least 4 hours or overnight before slicing.
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Notes
Water bath prevents cracking and promotes even baking.
Room temperature ingredients are key for a smooth filling.
- Prep Time: 60 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake, cream cheese dessert, graham cracker crust, baked cheesecake, classic cheesecake