Classic and Creamy Cheesecake Recipe

Indulge in a slice of traditional American cheesecake with Mom's Cheesecake recipe. This creamy, velvety dessert features a buttery graham cracker crust that perfectly complements the rich and smooth cheesecake filling. The recipe is simple to follow and guarantees fantastic results every time. It's the perfect treat for any special occasion or whenever you're craving a sweet and tangy delight. Time to impress your friends and family with this classic cheesecake recipe that will have them coming back for seconds!

Ingredients

• For the Crust:
• - 1 ½ cups graham cracker crumbs
• - ⅓ cup melted butter
• - ¼ cup granulated sugar
• For the Filling:
• - 32 oz cream cheese, softened
• - 1 cup granulated sugar
• - 3 large eggs
• - 1 tsp vanilla extract
• - ¼ cup all-purpose flour
• - 1 cup sour cream
• For the Topping:
• - 1 cup sour cream
• - 2 tbsp granulated sugar
• - 1 tsp vanilla extract

Directions

1. Preheat the oven to 325°F (165°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
3. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the flour to the cream cheese mixture and mix until just combined. Fold in the sour cream and mix until smooth.
5. Pour the filling over the crust in the springform pan, spreading it evenly.
6. Bake for 1 hour or until the center is set and the top is slightly golden brown.
7. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
8. In a small bowl, combine the sour cream, granulated sugar, and vanilla extract for the topping. Spread the mixture over the top of the partially cooled cheesecake.
9. Return the cheesecake to the oven and bake for an additional 10 minutes.
10. Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
11. Once cool, refrigerate the cheesecake for at least 4 hours or overnight before serving.
12. To serve, carefully remove the sides of the springform pan. Slice the cheesecake and enjoy!

Interesting Facts