Cheesecake with Graham Cracker Crust
A thick, creamy baked cheesecake in a toasted graham cracker crust, cooled slowly in the oven for a smooth, crack free top.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Thin sharp knife
Ingredients
Main Ingredients
- 1 ¼ cup graham cracker crumbs about 9 full sheets
- 3 tbsp granulated sugar for the crust
- 5 tbsp unsalted butter melted
- 24 oz cream cheese three 8 oz packages, softened
- ¾ cup granulated sugar for the filling
- ½ cup sour cream room temperature
- 2 tsp vanilla extract
- 3 large eggs room temperature, lightly beaten
Instructions
Cooking
- Mix the crust. Combine the crumbs, 3 tbsp sugar, and 5 tbsp melted butter until the mixture looks like damp sand. Press into the bottom and halfway up the sides of a 9 inch springform pan.
- Prebake. Bake at 350 degrees F for 10 minutes until fragrant and lightly toasted. Reduce the oven to 325 degrees F.
- Cream the base. Beat 24 oz softened cream cheese on low for 1 to 2 minutes until smooth. Add 3/4 cup sugar, sour cream, and vanilla and mix until just blended.
- Add the eggs. Pour in the beaten eggs with the mixer on low and stop when streaks disappear. Scrape the bowl and tap the batter on the counter to release bubbles.
- Bake. Pour the filling into the crust and bake at 325 degrees F for 55 to 65 minutes, until the edges are set and the center jiggles slightly.
- Cool in the oven. Turn off the heat, crack the door, and leave the cheesecake inside for 1 hour. Rest on the counter for 30 minutes.
- Chill. Refrigerate covered for 6 hours or overnight before releasing the collar and slicing with a hot, dry knife.
Notes
Substitutions: Use chocolate or ginger cookie crumbs in place of graham crackers.
Tips: Keep ingredients at room temperature and mix on low to avoid cracks.
Storage: Refrigerate covered for 3 to 4 days. Freeze plain slices for up to 2 months.