Indulge in the creamiest and most delicious homemade cheesecake you've ever tasted with this easy-to-follow recipe. The velvety smooth texture of this cheesecake is complemented by the buttery graham cracker crust. Whether you're baking for a special occasion or simply craving a sweet treat, this cheesecake is guaranteed to impress!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1/4 cup all-purpose flour
Directions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and flour until well combined.
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Before serving, carefully remove the sides of the springform pan. Slice and serve chilled.
