Directions
- 1Preheat oven to 325F (160C).
- 2Prepare Graham Cracker crust by combining graham cracker crumbs, sugar, and brown sugar, and stirring well.
- 3Add melted butter and use a fork to combine ingredients well.
- 4Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan.
- 5Set the crust aside.
- 6In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy, avoiding over-beating to prevent incorporating too much air.
- 7Add sugar and stir again until creamy.
- 8Add sour cream, vanilla extract, and salt, and stir until well-combined.
- 9If using a stand mixer, pause periodically to scrape the sides and bottom of the bowl with a spatula for even incorporation.
- 10With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is incorporated.
- 11Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again to ensure all ingredients are well combined.
- 12Pour cheesecake batter into the prepared springform pan.
- 13To insure against leaks, place the pan on a cookie sheet that’s been lined with foil.
- 14Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed).
- 15Edges should be slightly puffed and may have just begun to turn a light golden brown, and the center should spring back to the touch but will still be Jello-jiggly; avoid over-baking.
- 16Remove from oven and allow to cool on top of the oven for 10 minutes.
- 17Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan to prevent cracks as the cheesecake cools and shrinks.
- 18Do not remove the ring of the springform pan at this stage.
- 19Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to the refrigerator.
- 20Allow cheesecake to cool overnight or at least 6 hours in the refrigerator.
- 21Remove the ring of the springform pan just before serving then return it to the pan to store.
- 22Enjoy!
Ingredients
- 1.5 cups graham cracker crumbs
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can substitute white)
- 7 Tablespoons butter melted
- 32 oz cream cheese softened to room temperature
- 1 cup sugar
- 0.66 cups sour cream
- 1.5 teaspoons vanilla extract
- 0.125 teaspoon salt
- 4 large eggs room temperature, lightly beaten
Equipment
9" Springform panMixing bowlsstand mixerhand mixerforkspatulacookie sheetfoilknife
Tips
- Use room temperature ingredients to prevent lumps and ensure a smooth, creamy texture.
- Avoid over-beating eggs to prevent ruining the texture and causing cracks; add them gradually on low speed.
- Minimize opening the oven door during baking to maintain temperature and prevent sinking or cracking.
- After baking, cool for 10 minutes then run a knife around the springform pan to loosen the crust, preventing cracks as the cheesecake shrinks.
- Allow the cheesecake to cool to room temperature gradually before chilling in the refrigerator to avoid cracks.
- Cheesecake should be stored chilled in the refrigerator, covered.
- Cheesecake can be frozen by wrapping in plastic wrap and then foil, and thawed overnight in the fridge.
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