Ingredients
Scale
- 24 graham crackers (about 1 1/2 cups crumbs)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 32 ounces (4 packages) cream cheese, softened
- 1 3/4 cups granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). Crush graham crackers into fine crumbs. Combine crumbs with melted butter and 1/4 cup granulated sugar; mix well. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
- Step 2: In a large bowl, beat cream cheese and 1 3/4 cups granulated sugar until smooth and creamy. Beat in sour cream, eggs, vanilla extract, and salt until just combined. Do not overmix.
- Step 3: Pour batter over the cooled graham cracker crust.
- Step 4: Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
- Step 5: Bake for 50-70 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove cheesecake from the water bath and let cool completely on a wire rack. Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake airtight in the refrigerator for up to 5 days; its rich flavor deepens!
- For a warm, gooey center, gently reheat individual slices in the microwave for 10-15 seconds.
- Serve chilled slices with fresh berries and a drizzle of honey for an elegant and refreshing dessert.
- To ensure a smooth, creamy texture, make sure your cream cheese is thoroughly softened before beating – room temperature is key!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American