Description
This delicious cheesecake is creamy, rich, and features a buttery graham cracker crust. Perfect for any celebration or sweet treat cravings!
Ingredients
Scale
- 3 cups graham cracker crumbs
- 8 tablespoons butter (melted)
- 24 oz. cream cheese (room temperature)
- 1 cup granulated sugar
- 1/2 cup whole milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
Instructions
- Preheat the oven to 350ºF. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper.
- Mix the graham cracker crumbs with melted butter until it resembles wet sand.
- Press the mixture into the springform pan to create a compact crust.
- Par-bake the crust for 8 minutes and allow it to cool while preparing the filling.
- In a stand mixer, beat the cream cheese on medium speed until smooth.
- Add granulated sugar, milk, sour cream, flour, and vanilla extract. Mix until combined, scraping the bowl as needed.
- Add eggs one at a time on low speed, ensuring each mixes in fully before adding the next.
- Pour the cheesecake filling over the crust.
- Bake for 55-60 minutes until edges are set and the center jiggles slightly.
- Turn off the oven and crack the door, letting the cheesecake cool in the oven for one hour.
- Transfer to the refrigerator and chill for at least 6 hours or overnight.
- When ready to serve, run a hot knife around the edge of the pan and release the latch.
- Transfer the cheesecake to a serving dish and slice with a warm knife.
Notes
Make sure the cream cheese is at room temperature for easy mixing.
Chilling the cheesecake overnight improves its flavor and texture.
Top with fresh berries or chocolate sauce for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 383
- Sugar: 20g
- Sodium: 329mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 114mg