Learn to make my grandmother's best cheesecake recipe! It starts with a thick graham cracker crust, and a rich cream cheese filling, topped with a layer of sweet luscious sour cream frosting. It can be enjoyed as is or drizzled with your favorite toppings!
Prep Time: 30 minutesminutes
Cook Time: 40 minutesminutes
Chill time: 7 hourshours30 minutesminutes
Total Time: 8 hourshours40 minutesminutes
Servings: 12
Equipment
1 9-inch springform pan
Ingredients
Graham Cracker Crust
6Tablespoonsunsalted butter, melted
26graham crackers, finely crushed
6Tablespoonsgranulated sugar
¾teaspoonground cinnamon
Cheesecake Layer
3(8-ounce) packagecream cheese, at room temperature
Optional toppings: Cherry pie filling, fresh berries, caramel or chocolate sauce
Instructions
Preheat the oven to 350℉.
Graham Cracker Crust
In a medium bowl, mix together graham cracker crumbs, butter, sugar, and cinnamon until well combined. The crust will still look sandy but will hold together when pinched between two fingers. This cheesecake has a thick crust, so if you prefer a thinner crust, reserve some of the crumb mixture.
Using the flat bottom of a small measuring cup, press the crust in an even layer into the bottom of a 9-inch springform pan. Bake 5 minutes. Transfer to a baking sheet and let cool.
Cheesecake Layer
Using an electric mixer or a stand mixer fitted with a paddle attachment, beat together the cream cheese and sugar on medium speed until smooth. Stir in eggs and vanilla and beat 2 minutes, or until smooth and creamy. Pour over cooled crust. Tap on the counter to make it even.
Bake 35 to 40 minutes, or until the edges have puffed slightly and barely starting to brown. The center should be baked to the tough but still wiggle a bit.
Let cool on top of the oven 10 minutes before using a knife to run along the inside of the pan to loosen the crust and help prevent cracking as the cheesecake cools. Do not remove the ring from the pan. Let cool at least 1 hour 30 minutes.
Sour Cream Topping
Preheat the oven to 475℉.
In a medium bowl, whisk together the sour cream, sugar, and vanilla until smooth. Spread over cooled cheesecake. Bake 5 minutes. Cool 30 minutes before transferring to the fridge to chill at least 6 hours or up to 24 hours (I prefer making it the day before serving).
Top with your favorite toppings. Slice and enjoy!
Notes
Raspberry sauce: In a small pan cook 12 ounces mashed raspberries, 1/2 cup sugar and 1/2 cup water. Simmer for 5 minutes. Remove from heat and allow to cool. Storage: Make sure to store the cheesecake in the fridge because of the softened cheese and cream. Cover the pan tightly in plastic wrap and place in the refrigerator until ready to enjoy again. It will stay fresh in the fridge for about 3 to 5 days.Freeze: Wrap in several layers of plastic wrap or foil and place in a zip-top freezer bag. Place upright in freezer and store for about 1 month. When ready to serve, thaw overnight in fridge and enjoy the next day!