Prepare to embark on a culinary journey that will transform your dessert game forever! This sour cream cheesecake isn't just another recipe - it's a creamy, dreamy masterpiece that will have your family and friends begging for seconds. With its perfectly smooth texture, rich cream cheese base, and irresistible graham cracker crust, this cheesecake is about to become your new go-to dessert that looks like it came straight from a professional bakery - but can be made right in your own kitchen!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 4 packages (8 oz each) cream cheese
- 1 cup sour cream
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). This ensures that your cheesecake will bake evenly and thoroughly.
- In a medium mixing bowl, combine 2 cups of graham cracker crumbs, 1/2 cup of sugar, and 1/2 cup of melted butter. Mix well until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to create an even layer. Bake the crust in the preheated oven for about 10 minutes, then remove it and allow it to cool while you prepare the filling.
- In a large mixing bowl, beat 4 packages (8 oz each) of cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add 1 cup of sour cream, 1 cup of sugar, 4 eggs, and 1 teaspoon of vanilla extract to the cream cheese. Mix on low speed until all ingredients are well combined and smooth. Be careful not to overmix, as this can incorporate too much air into the batter.
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to spread it evenly.
- Bake the cheesecake in the preheated oven for about 1 hour, or until the edges are set but the center still has a slight jiggle. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- After an hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
- Before serving, carefully run a knife around the edge of the springform pan to loosen the cheesecake. Release and remove the sides of the pan.
- Slice the cheesecake into 10 servings and serve chilled. Optionally, top with fresh fruit, chocolate sauce, or whipped cream if desired.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free batter
- Don't overmix the cheesecake filling - this can incorporate too much air and cause cracking
- Use a water bath (optional) to help prevent cracks and create an ultra-smooth texture
- Let the cheesecake cool slowly in the oven with the door cracked to prevent sudden temperature changes
- Chill the cheesecake for at least 4 hours, but preferably overnight, for the best flavor and texture
- Run a knife around the edge of the pan before removing the springform to ensure clean release
- For clean slices, use a hot knife (dipped in hot water and wiped dry) when cutting
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 10g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
