Creamy Baked Cheesecake with Graham Cracker Crust
A silky baked cheesecake with a graham cracker crust and a rich cream cheese, heavy cream, and sour cream filling.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Rubber spatula
Ingredients
Main Ingredients
- 14 graham cracker sheets crushed to fine crumbs, about 1 3/4 cups
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter melted
- 24 oz cream cheese room temperature, 3 bricks
- 1 cup granulated sugar
- 1 cup heavy cream room temperature
- ½ cup sour cream room temperature
- 1 tsp pure vanilla extract
- 3 large eggs room temperature
- ⅛ tsp kosher salt
Instructions
Cooking
- Make the crust. Heat the oven to 350 degrees F, mix the crumbs, 1/4 cup sugar, and butter, press into a 9 inch springform pan, and bake 8 to 10 minutes.
- Mix the filling. Beat the cream cheese smooth, then mix in 1 cup sugar, the heavy cream, sour cream, and vanilla. Beat in the eggs one at a time, then the salt.
- Bake. Pour over the crust and bake 55 to 60 minutes until the edges are set and the center is slightly wobbly.
- Rest. Turn off the oven and leave the pan inside with the door slightly open for 1 hour.
- Chill. Cool completely, then refrigerate at least 4 hours or overnight.
Notes
Substitutions: Use plain Greek yogurt in place of sour cream.
Tips: Bring all ingredients to room temperature and do not overmix once the eggs go in.
Storage: Refrigerate up to 4 days. Freeze slices up to 1 month.