Description

A smooth, creamy, and indulgent cream cheese cake with a buttery graham cracker crust, silky filling, and tangy sour cream topping—perfect for any occasion.

Ingredients

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1/4 cup powdered sugar

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined. Press into the bottom of the prepared pan.
In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar and vanilla extract; beat until combined.
Add eggs one at a time, beating well after each addition.
Pour filling over crust in the pan.
Bake for 50–60 minutes, until the center is set but slightly jiggly.
Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
Remove from oven and cool to room temperature.
Mix sour cream and powdered sugar in a small bowl; spread over cooled cheesecake.
Refrigerate for at least 4 hours or overnight before serving.

Notes

Cool cheesecake gradually to prevent cracks.

Make a day ahead for best flavor development.

Swap graham crackers for chocolate cookies for a cocoa twist.

Top with berries or fruit compote for added freshness.

Store covered in refrigerator up to 5 days or freeze slices up to 2 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 26g
Sodium: 310mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 6g
Cholesterol: 125mg