Description
A light and velvety cheesecake with a graham cracker crust and sour cream topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Beat in flour and 1 teaspoon vanilla. Add eggs one at a time, beating well after each addition. Pour filling over crust.
- Bake for 55-65 minutes, or until center is set.
- In a small bowl, combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla. Spread topping over warm cheesecake.
- Bake for an additional 5 minutes.
- Cool on a wire rack for 30 minutes. Refrigerate for at least 4 hours before serving.
Notes
- Make sure cream cheese is completely softened for a smooth filling.
- Do not overmix the batter after adding eggs.
- For best results, chill the cheesecake overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Keywords: cheesecake, light cheesecake, velvety cheesecake, graham cracker crust, sour cream topping