Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour (optional for firmer texture)
Optional Topping:
- Fresh fruit, fruit compote, or whipped cream
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 8–10 minutes. Let it cool. - Make the filling:
In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well. Add vanilla, then beat in eggs one at a time. Mix in sour cream (and flour if using) until smooth. - Assemble and bake:
Pour filling over cooled crust. Tap pan gently to release air bubbles. Bake for 50–60 minutes, or until center is set but slightly jiggly. - Cool:
Turn off oven, crack the door, and let cheesecake sit for 1 hour. Then refrigerate at least 4 hours or overnight. - Serve:
Remove from springform pan and top with fruit or whipped cream before serving.
Let me know if you’d like a no-bake version or a flavored version (e.g., chocolate, strawberry, lemon swirl).