Description
This creamy homemade cheesecake features a rich filling made with cream cheese and eggs, all sitting on a buttery graham cracker crust—a delightful dessert perfect for any occasion.
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 and spray a 9-inch springform pan with nonstick baking spray, lining the bottom with parchment paper.
- Combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of the pan to form a compact crust.
- Par-bake the crust for 8 minutes and allow it to cool.
- In a stand mixer bowl, beat cream cheese on medium speed until light and smooth, about 1-2 minutes.
- Add in sugar, milk, sour cream, flour, and vanilla extract, mixing just until combined.
- On low speed, add eggs one at a time, fully incorporating each before adding the next.
- Scrape the bowl as needed and mix briefly if necessary.
- Pour the cheesecake filling over the cooled crust.
- Bake for 55-60 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven and crack the door, letting the cheesecake cool inside for one hour.
- Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight.
- Once chilled, run a hot knife around the edges before releasing the springform pan.
- Transfer the cheesecake to a serving plate and slice, cleaning the knife after each cut.
Notes
Make sure all ingredients are at room temperature for a smoother batter.
Chilling the cheesecake overnight enhances its flavor and texture.
Serve with fresh berries or a drizzle of chocolate sauce for added richness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg