★Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the filling:
4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2/3 cup heavy cream
For the topping (optional):
1/4 cup powdered sugar
1 cup sour cream
1/2 teaspoon vanilla extract
★Instructions
- Prepare the crust:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs and sugar together.
- Add the melted butter and mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it’s even.
- Bake the crust for about 10 minutes, then let it cool.
- Prepare the filling:
- Increase the oven temperature to 350°F (177°C).
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar and beat until well combined.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, mixing just until blended after each addition.
- Gently fold in the sour cream and heavy cream until the mixture is smooth.
- Pour the filling over the cooled crust.
- Bake the cheesecake:
- Place the cheesecake in the oven and bake for 55-70 minutes. The edges should be set, but the center should still be slightly jiggly.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly open for about 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
- Prepare the topping (optional):
- In a small bowl, mix the sour cream, powdered sugar, and vanilla extract until smooth.
- Spread the mixture evenly over the chilled cheesecake.
- Serve:
Enjoy!