Go Back
Print Recipe

Cheesecake

Servings: 1 9 inch cheesecake

Ingredients

Graham Cracker Crust

  • 1 1/2 cups Graham cracker crumbs
  • 1 Tbsp Sugar
  • 2 Tbsp Brown Sugar
  • 7 Tbsp Unsalted butter - melted

Cheesecake

  • 32 oz Cream cheese - room temp (4 blocks)
  • 1 cup Sugar
  • 2/3 cup Sour cream
  • 1 1/2 tsp Vanilla
  • Salt - pinch
  • 4 Eggs - large, room temp, beaten

Instructions

  • Preheat oven to 350 F.

Prepare crust

  • Stir together dry crust ingredients, then stir in butter.
  • Press into springform pan.

Prepare filling

  • Stir cream cheese until smooth. Don't overbeat.
  • Add sugar and repeat.
  • Add sour cream, vanilla, and salt. Stir until well-combined, scraping sides.
  • On low speed, add eggs slowly, beating throughout. Scrape sides.

Assemble

  • Pour filling into crust.
  • Place springform onto a foil lined sheet.
  • Turn oven down to 325 F and bake for 75 minutes.
    Cheesecake should jiggle in the center and have a slight wet shine, but not look liquid in any part.
  • Cool on top of the oven for 10 minutes.
  • Loosen edges from pan.
  • Cool 1-2 hours to room temp.
  • Cover lightly with plastic and allow to set in fridge overnight (6+ hours).