Indulge in the smooth, velvety richness of this Cream Cheese Cheesecake – a classic dessert with a luscious, creamy filling and a buttery graham cracker crust. Whether you’re preparing for a special celebration or simply craving a sweet treat, this cheesecake promises to impress with its perfect texture and delightful flavor. It’s easy to make yet decadent enough to serve as the centerpiece of any occasion.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2/3 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour (optional, for extra thickness)
For the Topping (optional):
- Fresh berries (blueberries, strawberries, raspberries)
- Whipped cream
- Fruit compote or caramel drizzle
Instructions:
- Prepare the crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Pour in the melted butter and stir until the mixture is well combined and resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Bake for 10-12 minutes or until lightly golden. Set aside to cool. - Make the cheesecake filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. - Add the sour cream and heavy cream:
Blend in the sour cream and heavy cream, followed by the flour if you desire a thicker filling. Mix until smooth and well combined. - Assemble the cheesecake:
Pour the cream cheese mixture over the cooled graham cracker crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. - Bake the cheesecake:
Bake in the preheated oven for 55-65 minutes, or until the center is mostly set but still slightly jiggly. A slight crack on the surface is normal. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour. - Chill the cheesecake:
After cooling, remove the cheesecake from the oven. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to fully set. - Serve and garnish:
Before serving, remove the cheesecake from the springform pan and transfer to a serving platter. Top with fresh berries, a dollop of whipped cream, or a drizzle of fruit compote or caramel sauce for an extra touch.