Crust

NutritionSortLoading...
Loading...

1 ¼ cups graham cracker crumbs

4 tbsp sugar

5 tbsp melted butter

Select allAdd

SortLoading...
Loading...

Filling

40 oz cream cheese

1 ¼ cups sugar

½ cup sour cream

1 tsp vanilla

4 eggs

Select allAdd

1. Center oven racks. Preheat to 325°F

2. In medium bowl, stir 1 ¼ cups graham cracker crumbs together with sugar and melted butter until well incorporated. Mixture will look like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9" springform pan. Bake 7 minutes, remove from oven and set aside

3. Reduce oven temperature to 325°F

4. In a large bowl/stand mixer, mix cream cheese 20 sec until smooth. Scrape sides and bottom of the bowl and add in sugar, sour cream and vanilla. Mix until incorporated. Scrape sides and bottom of the bowl and mix again fluffy

5. Crack eggs into liquid measuring ¼ cup using a fork, beat until well scrambled

6. With mixer on low, slowly pour in eggs. Incorporate. Remove bowl and stop once eggs are incorporated, ensuring mixture is smooth

7. Scrape food in small lumps with rubber scraper

8. Once batter is completely smooth and ready, pour filling into center of springform pan. It will be full

9. Gently smooth top. It will pop on graham cracker crust

10. Bake for 30 minutes at 325°F. Reduce 250°F

11. Continue cook for 45min. After 45 min turn off oven. Keep cheesecake inside for another 30 min. Do not open oven door! (Check oven door to let cheesecake cool slowly for one hour. Let rest at room temp for 2-4 hours before wrapping and moving to fridge

12. Refrigerate until chilled completely. To serve, open sides and remove collar. Decorate as desired

13. Thicker crust: 1 8/4 cups graham crackers, 4 tbsp sugar and 1 tbsp melted butter. Bake 8 min