Description
This creamy homemade cheesecake is smooth, rich, and has an irresistible flavor. Made with simple ingredients like cream cheese and eggs, it’s a delightful dessert for gatherings or a cozy night in.
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. Prepare a 9-inch springform pan with nonstick spray and parchment paper.
- Combine graham cracker crumbs and melted butter until it resembles wet sand.
- Press the crumb mixture into the bottom of the prepared pan to form an even crust.
- Par-bake the crust for 8 minutes, then let it cool.
- In a mixing bowl, add cream cheese and beat on medium for 1-2 minutes until smooth.
- Add sugar, milk, sour cream, flour, and vanilla; mix until combined.
- Add eggs one at a time on low speed, ensuring each is fully integrated before adding the next.
- Pour the cheesecake batter over the cooled crust.
- Bake for 55-60 minutes until edges are set; center should jiggle slightly.
- Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
- Refrigerate for at least 6 hours, preferably overnight.
- To serve, warm a knife under hot water, then slice and transfer to a plate.
Notes
For best flavor, serve with fresh berries or chocolate sauce.
Ensure all ingredients are at room temperature for a smoother filling.
Chill the cheesecake overnight for improved texture.
Nutrition
- Serving Size: 1 slice
- Calories: 382
- Sugar: 19g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 118mg