A rich, creamy, and foolproof classic vanilla cheesecake with a buttery graham cracker crust. No water bath required for this easy version.
Ingredients
- 1.5 cups Graham Cracker Crumbs
- 6 tbsp Unsalted Butter, melted
- 24 oz Cream Cheese, room temperature
- 1 cup Granulated Sugar
- 1 cup Sour Cream, room temperature
- 3 large Eggs, room temperature
- 1 tbsp Vanilla Extract
Instructions
- Mix crumbs and butter; press into a 9-inch springform pan and bake for 10 mins at 325°F.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream.
- Pour over crust. Bake for 50 minutes until edges are set. Cool in the oven with door cracked for 1 hour.
- Refrigerate for at least 6 hours or overnight before serving.