Description
A creamy, rich cheesecake with a perfect balance of sweetness and tartness, ideal for special occasions or everyday treats.
Ingredients
- 1 cup Graham Cracker Crumbs (or biscoff cookies for a spiced twist)
- ¼ cup Granulated Sugar (adjust to taste)
- ½ cup Unsalted Butter (melted)
- 24 oz Cream Cheese (softened)
- 1 cup Sour Cream (or Greek yogurt for a healthier option)
- 1 tbsp Vanilla Extract (preferably homemade)
- 4 Large Eggs (added one at a time)
- 1 tbsp All-Purpose Flour (optional for firmness)
- 1 cup Heavy Cream (for frosting, optional)
- 2 tbsp Powdered Sugar (adjust to taste)
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Graham Cracker Crumbs and granulated sugar. Pour in the melted butter and stir until everything is combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add in the sour cream, vanilla extract, and one egg at a time, mixing well after each addition.
- If you choose to use flour for firmness, add it now and mix until combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside for an hour to prevent cracks.
- Remove from the oven after an hour and let it cool completely. Refrigerate for at least 4 hours, preferably overnight.
Notes
Serve plain or top with fresh fruit, chocolate sauce, or whipped cream. Store leftovers in an airtight container in the refrigerator for 5-7 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American