Creamy Graham Cracker Cheesecake with a Buttery Crust

Byzitouni

🛒 Ingredients

For the Buttery Graham Cracker Crust:

  • 1 1/2 cups Graham cracker crumbs (finely crushed) 🍪
  • 1/3 cup Granulated sugar
  • 6 tbsp Unsalted butter, melted 🧈

For the Creamy Cheesecake Filling:

  • 24 oz (3 blocks) Cream cheese, softened to room temperature 🥣
  • 1 cup Granulated sugar
  • 1 cup Sour cream (for that perfect tang and texture!) 🥛
  • 1 tsp Vanilla extract
  • 3 Large eggs 🥚

👩‍🍳 Instructions

  1. Prep the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. 🌡️
  2. The Crust: Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of your pan. Bake for 10 minutes, then let cool. 🍪🧈
  3. Cream the Filling: In a large bowl, beat the softened cream cheese and sugar until completely smooth and lump-free. ✨
  4. Add Volume: Stir in the sour cream and vanilla extract. 🥛
  5. Eggs Last: Add the eggs one at a time, mixing on low speed just until combined. Tip: Do not overbeat once the eggs are in to prevent cracks! 🥚🤫
  6. Bake: Pour the filling over the crust. Bake for 50–60 minutes until the edges are set but the center still has a slight jiggle. ⏲️
  7. The Slow Cool: Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour. This prevents it from sinking! 🌡️📉
  8. Chill: Refrigerate for at least 6 hours (or overnight) to set perfectly. ❄️

🔥 Pro Tips:

  • Room Temp Ingredients: Ensure your cream cheese and eggs are at room temperature to get that signature silky-smooth texture! ☁️
  • Topping Ideas: This is incredible on its own, but you can top it with fresh berries, chocolate ganache, or a sprinkle of extra graham cracker crumbs! 🍓🍫

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