Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Make crust
Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
- 2
Make filling
Beat cream cheese until smooth. Add 1 cup sugar and vanilla, beat well. Add eggs one at a time, then sour cream.
- 3
Bake
Pour filling over crust. Bake at 325°F for 55-60 minutes. Center should be slightly jiggly.
- 4
Cool
Turn off oven, crack door, and let cheesecake cool 1 hour. Then refrigerate at least 4 hours or overnight.
- 5
Serve
Run a knife around edge before releasing springform. Top with fruit or serve plain.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Cheesecake
Created by: Gather
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 4 large eggs
- 1/2 cup sour cream
Instructions
- Make crustMix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
- Make fillingBeat cream cheese until smooth. Add 1 cup sugar and vanilla, beat well. Add eggs one at a time, then sour cream.
- BakePour filling over crust. Bake at 325°F for 55-60 minutes. Center should be slightly jiggly.
- CoolTurn off oven, crack door, and let cheesecake cool 1 hour. Then refrigerate at least 4 hours or overnight.
- ServeRun a knife around edge before releasing springform. Top with fruit or serve plain.
Notes & Tips
Don't skip the cooling steps - they prevent cracks. A water bath also helps but isn't required.