Indulge in a velvety, rich dessert with this Two-Step Creamy Cheesecake recipe. Made with a buttery graham cracker crust and a smooth cream cheese filling, this cheesecake is perfect for any occasion. The two-step process makes it easy to whip up this decadent dessert in no time. Serve it chilled and topped with your favorite fruit sauce or fresh berries for a delightful treat that will impress your family and friends. Prepare to enjoy a slice of heaven!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 cup sour cream
Directions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.
- In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour and sour cream to the cream cheese mixture, mixing until well combined.
- Pour the cream cheese filling over the crust in the prepared pan.
- Bake for 45-50 minutes or until the center is set and the top is lightly golden.
- Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
- Run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight before serving.
- Serve chilled and garnish with your favorite fruit sauce or fresh berries.
