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Cheesecake with Graham Cracker Crust

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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.

Ingredients

Units Scale
  • 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

  1. Preheat the oven to 325°F (165°C).
  2. 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.
  3. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  5. Add the vanilla extract, then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
  6. Fold in the sour cream, then pour the cheesecake batter over the cooled graham cracker crust.
  7. Bake for 45-50 minutes, or until the center is just set and slightly jiggly.
  8. Let the cheesecake cool in the pan at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
  9. 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

Find it online: https://yumfoodusa.com/cheesecake-with-graham-cracker-crust/