Short Description:
This Cheesecake with Graham Cracker Crust is a classic dessert that offers the perfect balance of creamy filling and a crunchy graham cracker base. With a smooth, velvety texture that melts in your mouth, this indulgent treat is ideal for any occasion.
Why You’ll Love This Recipe
There’s something undeniably comforting about a traditional cheesecake, and this one delivers all the richness and flavor you’d expect. The graham cracker crust provides the perfect amount of crunch to contrast with the silky smooth, creamy cheesecake filling. With just a few simple ingredients, this dessert is easy to prepare yet feels like a special indulgence. Whether it’s a holiday, a birthday, or a casual gathering, this cheesecake will definitely be the star of the show.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 325°F (165°C).
- For the crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.
- For the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Fold in the sour cream, then pour the cheesecake batter over the cooled graham cracker crust.
- Bake for 45-50 minutes, or until the center is just set and slightly jiggly.
- Let the cheesecake cool in the pan at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
- Remove from the springform pan and serve chilled.
Servings and Timing
- Servings: 12 servings
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 5 hours
Variations
- Fruit Topping: Add a fresh fruit topping, such as strawberries, raspberries, or blueberries, for a burst of color and flavor. You can also make a fruit compote to drizzle over the top.
- Chocolate Cheesecake: Add melted chocolate to the cheesecake batter for a rich, chocolatey twist.
- Citrus Cheesecake: For a refreshing twist, add lemon or orange zest to the batter for a citrusy flavor that pairs perfectly with the creamy filling.
- Caramel Cheesecake: Drizzle the finished cheesecake with warm caramel sauce for an added layer of sweetness.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cheesecake is best served chilled, but if you’d like to soften it a little before serving, allow it to sit at room temperature for 10-15 minutes.
FAQs
Can I use a regular pie pan instead of a springform pan?
While a springform pan is ideal for cheesecake, you can use a regular pie pan. Just note that it may be harder to remove the cheesecake without the pan’s sides being removable.
Can I make the cheesecake ahead of time?
Yes, cheesecakes are great for making ahead! In fact, they taste even better the next day after they’ve had time to set and chill in the refrigerator.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil, and thaw in the refrigerator before serving.
Can I use a different crust for the cheesecake?
Yes, you can substitute the graham cracker crust with an alternative, such as an Oreo crust, shortbread crust, or a nut-based crust for a different texture and flavor.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center is slightly jiggly. It will continue to firm up as it cools.
Can I make this cheesecake without sour cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt for a similar tangy flavor and creamy texture.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese to reduce the fat content, though it may slightly affect the texture and flavor of the cheesecake.
Can I add flavorings like vanilla or almond extract to the filling?
Yes, you can add other flavorings like almond extract or lemon extract to the filling to create a unique flavor profile.
How do I prevent cracks in the cheesecake?
To prevent cracks, make sure the cheesecake doesn’t overbake. Also, let it cool gradually in the oven with the door slightly ajar before refrigerating it. Avoid moving it too much during baking.
How long should I let the cheesecake cool before refrigerating?
Let the cheesecake cool at room temperature for about 1 hour before refrigerating it. This helps it set properly and reduces the chance of cracking.
Conclusion
This Cheesecake with Graham Cracker Crust is the epitome of classic dessert perfection. The rich, velvety cheesecake filling paired with the crunchy graham cracker crust creates the perfect combination of textures and flavors. Whether for a special celebration or a casual treat, this cheesecake will always be a crowd-pleaser. With its simple preparation and indulgent taste, it’s bound to become a favorite in your dessert repertoire.
Cheesecake with Graham Cracker Crust
A classic, creamy cheesecake set atop a crunchy graham cracker crust, with a smooth and velvety filling that melts in your mouth. A simple yet indulgent dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C).
- For the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Fold in the sour cream, then pour the cheesecake batter over the cooled graham cracker crust.
- Bake for 45-50 minutes, or until the center is just set and slightly jiggly.
- Let the cheesecake cool in the pan at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
- Remove from the springform pan and serve chilled.
Notes
- For a firmer crust, you can press the graham cracker mixture down more firmly before baking.
- If you prefer a tangy flavor, you can add a bit more sour cream or a tablespoon of lemon juice to the filling.
- Top with fresh berries or fruit compote for added flavor and color.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg