A smooth and creamy classic cheesecake made with a graham cracker crust, perfect for any dessert lover. This timeless treat is rich, decadent, and a crowd-pleaser for any occasio
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ¾ cup sour cream
- ¼ cup heavy cream
Instructions
- Prepare the crust:
Preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool. - Make the filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing well. One at a time, add the eggs, beating after each addition. Mix in the sour cream and heavy cream until fully incorporated. - Bake the cheesecake:
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Bake at 325°F (163°C) for 50-60 minutes, until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour. - Chill and serve:
After cooling, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving. Garnish with fresh fruit or a drizzle of caramel if desired.
Enjoy your classic cheesecake!