Ingredients
- 1 1/2 cups graham cracker crumbs for crust
- 3 tablespoons granulated sugar for crust
- 6 tablespoons unsalted butter melted (for crust)
- 32 ounces cream cheese softened to room temperature
- 1 cup granulated sugar
- 2/3 cup sour cream at room temperature
- 1 1/4 teaspoons vanilla extract
- 4 large eggs at room temperature, lightly beaten
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 325°F. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom (and a little up the sides) of a 9-inch springform pan. Bake for 9-12 minutes, then remove from the oven and let cool.
- In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and beat until creamy. Mix in sour cream and vanilla extract until well combined. Gradually add the eggs one at a time, beating after each addition until just incorporated.
- Pour the filling over the cooled crust in the pan. Bake at 325°F for 45-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and allow the cheesecake to sit inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 6 hours, preferably overnight, before serving. If desired, serve with whipped cream or other desired toppings.
