Ingredients
- 1 ½ cups graham cracker crumbs or crushed sugar cookies for the crust
- ½ cup unsalted butter, melted
- 1 cup sugar
- 2 packs (8 oz each) cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Optionally, line the bottom with parchment paper.
- In a mixing bowl, combine the crushed cookies with melted butter. Press this mixture into the bottom of the prepared pan.
- In another bowl, beat the cream cheese and sugar at medium speed until light and fluffy, about 2 minutes. Add the vanilla extract and mix.
- Add the eggs one by one, ensuring each is well blended, then fold in the sour cream.
- Pour the cheesecake filling over the crust and smooth the top. Bake for about 45 minutes or until the center is slightly jiggly but set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
- Cover and refrigerate for at least 4 hours or overnight.
- Remove the cheesecake from the springform pan and garnish with whipped cream or crushed cookies before serving.
Notes
Allow all ingredients to reach room temperature before mixing to prevent lumps. Consider a water bath for an even bake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian