Description
This creamy homemade cheesecake is irresistible with its smooth texture and buttery graham cracker crust. Perfect for any occasion, it’s easy to make and sure to impress your guests!
Ingredients
Scale
- 3 cups graham cracker crumbs
- 8 tablespoons butter (melted)
- 24 oz. cream cheese (room temperature)
- 1 cup granulated sugar
- 1/2 cup whole milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
Instructions
- Preheat the oven to 350ºF. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a parchment paper round. Set aside.
- Mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into the prepared springform pan, creating an even, compact crust.
- Par-bake the crust for 8 minutes, then remove it from the oven and allow it to cool while you make the filling.
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed for 1-2 minutes, or until the cream cheese is light and smooth.
- Add the granulated sugar, milk, sour cream, flour, and vanilla extract. Mix just until combined, scraping the sides of the bowl as needed.
- With the mixer on low speed, add the eggs one at a time, letting each egg incorporate fully before adding the next one.
- Scrape down the sides of the bowl to ensure all of the cream cheese has been incorporated and mix again for a few seconds if needed.
- Pour the cheesecake filling on top of the crust.
- Bake for 55-60 minutes. The cheesecake is done when the edges are set and the center jiggles slightly when shaken.
- With the cheesecake still in the oven, turn off the oven and crack the oven door. Keep the cheesecake inside for one hour.
- Once the cheesecake has cooled in the oven, transfer it to the refrigerator to chill for at least 6 hours (overnight is ideal).
- When ready to serve, run a knife under hot water, then wipe it clean. Run the knife around the edge of the springform pan and release the latch.
- Remove the sides of the pan carefully.
- Transfer the cheesecake to a serving dish. For clean slices, warm and clean the knife before each slice.
- Serve with fresh berries, whipped cream, or chocolate sauce.
Notes
For a more intense flavor, use high-quality vanilla extract.
Ensure all ingredients are at room temperature for the best texture.
Chilling overnight yields a firmer cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 19g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg