Get ready to experience a slice of pure culinary magic with this legendary "Mom's Cheesecake" that has been tantalizing taste buds for generations! This isn't just another cheesecake recipe—it's a creamy, dreamy masterpiece that will transport you straight to dessert paradise. With its perfectly golden graham cracker crust, velvety smooth cream cheese filling, and luxurious sour cream topping, this cheesecake is about to become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or a flat-bottomed measuring cup to pack it down.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer on medium speed. Make sure the cream cheese is at room temperature for best results.
- Gradually add 1 cup of sugar to the cream cheese, continuing to beat until well incorporated and the mixture is light and fluffy.
- Mix in 1 teaspoon of vanilla extract, blending thoroughly.
- Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly.
- Place the springform pan in a large roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath. This helps prevent cracking and ensures even baking.
- Bake in the preheated oven for 55-60 minutes. The cheesecake should be mostly set but still slightly jiggly in the center.
- Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes.
- In a small bowl, mix sour cream, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth.
- Spread the sour cream topping evenly over the cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Remove the sides of the pan and slice into servings.
- For best flavor and texture, serve the cheesecake chilled and store any leftovers in the refrigerator for up to 5 days.
Tips
- • Always use room temperature cream cheese and eggs to ensure a smooth, crack-free cheesecake. • The water bath is crucial—it helps distribute heat evenly and prevents the dreaded cheesecake cracks. • Don't overmix the batter, especially after adding eggs. This can incorporate too much air and cause surface cracks. • Let the cheesecake cool gradually to prevent sudden temperature changes that can cause splitting. • For the cleanest slices, use a hot knife (run under hot water and wiped dry) when cutting. • Refrigerate for at least 4 hours, but overnight is even better for the most incredible texture and flavor. • Cover and store in the refrigerator, where it will keep beautifully for up to 5 days.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 12g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 190mg
