Description
Rich, creamy, and irresistibly smooth, this classic baked cheesecake features a buttery graham cracker crust and a luscious cream cheese filling — perfect for any celebration or indulgent moment.
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- 1 cup Granulated Sugar
- ½ cup Unsalted Butter, melted
- 4 (8 oz) packages Cream Cheese, softened
- 1 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 4 large Eggs, room temperature
- 2 tablespoons All-Purpose Flour
- ¼ teaspoon Salt
Instructions
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Mix graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl. Press firmly into the bottom of the pan.
- In a large bowl, beat cream cheese until smooth. Add remaining sugar, flour, and salt. Beat in eggs one at a time, then mix in sour cream and vanilla.
- Pour filling over crust in springform pan. Tap gently to release air bubbles. Place the springform pan in a larger roasting pan.
- Pour hot water into the roasting pan, halfway up the side of the springform.
- Bake for 60–70 minutes until edges are set and center slightly jiggles. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove from oven, cool completely, then refrigerate for at least 6 hours or overnight.
- Top with fresh berries or whipped cream before serving. Slice with a warm knife for clean cuts.
Notes
- Always bring ingredients to room temperature before mixing.
- Do not overmix the batter to avoid incorporating too much air.
- Use a water bath for the smoothest texture and to prevent cracks.
- Chill overnight for the best flavor and consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 110mg
Keywords: Classic Cheesecake, Baked Cheesecake, Creamy Cheesecake, Graham Cracker Crust, Easy Cheesecake Recipe