Easy Cheesecake Recipe
A simple, creamy homemade cheesecake with a buttery graham cracker crust and a luscious vanilla-infused filling. Perfect for any celebration!
Ingredients
- 2 cups graham cracker crumbs about 12 full-sized crackers; Nabisco brands recommended
- 6 tbsp unsalted butter melted (sub coconut oil for dairy-free)
- 16 oz full-fat cream cheese room temperature (Philadelphia brand recommended)
- 1/2 cup sour cream (or Greek yogurt for extra protein)
- 3/4 cup granulated sugar (coconut sugar for a subtle caramel note)
- 2 large eggs room temperature
- 2 tsp pure vanilla extract (Madagascar vanilla recommended)
- Pinch fine sea salt
Instructions
- Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan in foil for a water bath option. Grease the sides of the pan.
- Mix graham cracker crumbs with melted butter and salt. Press into the pan bottom and chill while mixing the filling.
- Beat cream cheese until smooth, add sugar and blend. Scrape sides, add sour cream, vanilla, and salt; mix just until combined.
- Add eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent cracks.
- Pour batter over chilled crust, tap the pan to remove air bubbles, then bake for 55-60 minutes until edges are set and center is slightly jiggly.
- Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Transfer the cheesecake to the fridge for at least 4 hours or preferably overnight to chill and firm up.
- Run a knife under hot water before each cut for clean slices. Top with berries, caramel, ganache, or powdered sugar.
Notes
Let cream cheese soften for easy mixing. Room temperature ingredients help avoid lumps. Bake in a water bath for extra creaminess and to prevent cracks.
Nutrition
Calories: 280kcal
Love this recipe?Follow us at @Recipecs for more