Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press mixture into the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Make the Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and sour cream until fully combined.
- Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the center is slightly jiggly but set.
- Turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly open.
- Chill & Serve:
- Refrigerate for at least 4 hours or overnight.
- Slice and serve with your favorite toppings like berries, caramel, or chocolate sauce.
Would you like any variations, such as a no-bake version or a flavored cheesecake? 😊