Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- ⅔ cup sour cream
- ⅔ cup heavy cream
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract and mix until combined.
- Add eggs one at a time, mixing on low speed. Do not overmix.
- Add sour cream and heavy cream. Mix until smooth and creamy.
- Pour the filling over the crust. Smooth the top with a spatula.
- Bake for 55–70 minutes or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve plain or with your favorite topping (strawberries, caramel, or chocolate).
Let me know if you’d like a no-bake version too!