| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
- 16 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 1 cup sour cream
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- Serving suggestion: Fresh or Marinated Berries, or Raspberry Sauce
Instructions
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack.
- Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan.
- Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving.
- To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring.
- Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 412 |
| Total Fat | 33 g |
| Saturated Fat | 18 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 19 g |
| Protein | 7 g |
| Cholesterol | 178 mg |
| Sodium | 227 mg |
Reviews
We love this recipe but try short bread cookies instead of graham crackers. It becomes a total different cheesecake!
For my first time making this; it turned out epic!! I added one cup of peanut butter to cake. I also added a brownie bottom to cheese cake. It was so amazing!!! If your scared of doneness, grab an electric thermometer carefuly poke in center of cake. If temp is 155 its cooked. Supposed to be juliggle an seem uncooked in center.
Ok to all the na sayers there about 1000 cheesecake recipes out there and all these tweaks and adjustments are just different recipes
Look some people just don’t like some different recipes my I suggest you find one you like, copy it, save it or just write it down and then keep doing that one.
Look some people just don’t like some different recipes my I suggest you find one you like, copy it, save it or just write it down and then keep doing that one.
I made this cheesecake for the
very first time it came out perfectly and good
very first time it came out perfectly and good
I made this recipe for my class and it was sooo good.
FIrst Cheesecake I’ve ever made and it was a hit! Loved it so much!
Absolutely terrible recipe, the end product had the consistency of cooked egg and was nothing like a cheese cake.
This cheesecake is amazing, easy and full of flavor
Made this recipe last night and it came out delicious. Followed the recipe exactly how it was. Did a water bath to put in the oven and baked for 55 min. Turned off the oven, cracked open the oven door and left it in there for 40 min. So good!
Try using a water bath to minimize cracks and use Evaporated milk instead of heavy cream and and some Cinnamon in to crust and in the cheesecake mixture