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Creamy Classic Cheesecake

Creamy Classic Cheesecake

A rich and creamy New York-style cheesecake with a buttery graham cracker crust. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs
  • 0.25 cups Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Filling Ingredients
  • 3 8-ounce packages Cream cheese, softened
  • 1.75 cups Granulated sugar
  • 0.25 cups Sour cream
  • 2 teaspoons Vanilla extract
  • 0.25 teaspoon Salt
  • 4 Large eggs

Equipment

  • 9-inch springform pan
  • Large mixing bowl
  • Electric Mixer
  • Measuring Cups and Spoons
  • Roasting pan

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
  2. Bake for 8-10 minutes, or until lightly golden. Cool completely.
  3. Beat cream cheese and sugar until smooth. Beat in sour cream, vanilla, and salt.
  4. Add eggs one at a time, beating well after each addition. Do not overmix.
  5. Pour filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour boiling water halfway up the sides of the springform pan.
  6. Bake for 50-70 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven; leave cheesecake in the oven with the door slightly ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours, or preferably overnight.
  8. Run a knife around the edges before releasing the springform. Serve chilled.

Notes

For a richer flavor, use full-fat cream cheese and sour cream. You can also add a layer of your favorite fruit topping before serving.