Ingredients
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream (optional, for extra creaminess)
- 2 tablespoons all-purpose flour (optional, for stability)
Instructions
- Preheat Oven:
Preheat your oven to 325°F (160°C). - Make the Crust:
In a bowl, mix graham cracker crumbs and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 8–10 minutes, then remove and let it cool slightly. - Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and vanilla extract; beat until combined.
Add eggs one at a time, mixing gently after each addition.
Mix in the sour cream and flour, if using, until smooth. - Bake:
Pour the cream cheese filling over the cooled crust.
Smooth the top with a spatula.
Bake for about 50–60 minutes, or until the center is just set and slightly jiggly. - Cool & Chill:
Turn off the oven, crack the oven door, and let the cake cool inside for 1 hour.
Then remove and chill in the refrigerator for at least 4 hours or overnight. - Serve:
Run a knife around the edge before releasing the springform pan.
Slice, serve plain, or top with fresh fruit, fruit sauce, or whipped cream.
If you’d like, I can help you adjust this for a no-bake version, mini cheesecakes, or different flavors! Just let me know!