- 1/2 cups graham cracker crumb (170g).
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can be substituted for white).
- 7 Tablespoons Butter Melted
- 32 oz cream Cheese2 softened at room temperature (910g).
- 1 cup sugar (200g)
- 2/3 cups sour cream (160g)
- 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 Large eggs, room temperature, lightly beaten
- Preheat oven to 325F (160C).
- First prepare Graham Cracker crust by mixing sugar, brown sugar and graham crackercrumbs. Stir well. Use a fork or whisk to combine the ingredients.
- Put the crumbs in a 9-inch springform pan. Press down firmly to press the crumbs into the bottom of the pan. Set aside.
- Use a stand mixer to beat cream cheese. Alternatively, you can use a large bowl with a hand mixer to mix cream cheese. Stir until smooth and creamy.
- Mix in the sugar until it becomes creamy.
- Stir in the vanilla extract, sour cream and salt. Continue to mix until everything is well combined. Use a stand mixer to mix the ingredients. Make sure to stop and scrape the bowl occasionally with a spatula.
- Mixer on low speed. Add lightly beat eggs one at a while, stirring until each egg is well combined. After all eggs are added, scrape the bowl with a spatula. Make sure that all ingredients are well mixed together.
- Place cheesecake batter in prepared springform pan. Place pan on foil-lined cookie sheet to prevent leaks
- Bake at 325F (160C), for approximately 75 minutes. The edges will be slightly puffy and may turn a light golden color. The center will spring back to the touch, but still feel jello-jiggly. Do not overbake, as the texture can suffer.
- Allow to cool in the oven for 10 minutes. After 10 minutes, take a knife and gently remove the crust from the springform pan. This will prevent cracks when your cheesecake cools down.
- Let cheesecake cool for another 1-2 hours, or until it reaches room temperature. Then transfer to the refrigerator and let cool in the fridge overnight or at least 6-8 hours. Enjoy!
This recipe has not been tested in a convection oven.
- Please see my Graham Cracker Crust recipe for more information on how to make this crust and how to use whole graham crackers.
- Use brick-style cream cheese and not the spreadable variety that comes in tubs.
- The top of the oven is where I recommend it. It’s usually the warmest part of my home (after the oven has been on for more than an hour). This will allow the cheesecake to cool more slowly and prevent cracks.