Description
This Classic Cream Cheese Cake is rich, smooth, and irresistibly creamy with a buttery graham cracker crust — the timeless cheesecake that never goes out of style.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in aluminum foil to prevent leaks.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened, then press into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese with a mixer until smooth and creamy. Add sugar and vanilla extract, beating until fully combined.
- Add eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix.
- Add sour cream and flour, mixing gently until smooth.
- Pour the batter over the cooled crust and smooth the top with a spatula.
- Place the pan in a larger roasting pan and pour in hot water halfway up the sides to create a water bath.
- Bake for 60–70 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Notes
- Use room temperature ingredients for a silky-smooth texture.
- A water bath helps the cheesecake bake evenly and prevents cracks.
- Top with fresh berries, fruit compote, or whipped cream for serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American