Description
A delightful dessert with a rich and creamy texture, combined with a crunchy graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 4 8-ounce packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan.
- Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl.
- Press the mixture into the bottom of the prepared pan.
- Bake the crust for about 10 minutes, then set aside to cool.
- Beat the cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, mixing until combined.
- Add the eggs one at a time, beating after each addition.
- Mix in the sour cream and heavy cream until smooth.
- Pour the filling over the cooled crust.
- Wrap the bottom of the springform pan with aluminum foil and place it on a baking sheet.
- Bake for about 60-70 minutes, until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
- Cool on a rack completely.
- Chill in the fridge for at least 4 hours or overnight.
- Remove the cheesecake from the pan.
- Slice and enjoy with your favorite toppings.
Notes
Store well wrapped in the refrigerator for up to 5 days. Can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 340mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg