Ingredients
For the Graham Cracker Crust:
2 tablespoons granulated sugar
1 ½ cups graham cracker crumbs (about 12 full crackers)
½ teaspoon ground cinnamon (optional)
½ cup unsalted butter, melted
For the Cheesecake Filling:
1 cup granulated sugar
1 teaspoon pure vanilla extract
32 oz (4 blocks) cream cheese, softened to room temperature
4 large eggs, room temperature
⅔ cup sour cream
⅔ cup heavy cream
2 tablespoons all-purpose flour
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and optional cinnamon.
Stir in the melted butter until the mixture holds together when pressed.
Press the mixture evenly into the bottom of a 9-inch springform pan, pressing slightly up the sides for a thicker crust if desired.
Bake the crust for 10 minutes, then allow it to cool while you prepare the filling.
- Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the sugar, beating continuously until well combined.
Mix in the vanilla extract.
Add the eggs one at a time, beating after each addition until fully incorporated.
Gently mix in the sour cream, heavy cream, and flour, making sure the batter is smooth and lump-free.
- Assemble and Bake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any drips.
Bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly wobbly. The edges should be lightly golden.
- Cool the Cheesecake:
Turn off the oven and slightly open the door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven. Run a knife around the edge of the cake to loosen it from the sides of the pan.
Cover and refrigerate the cheesecake for at least 4 hours or overnight to set.
Enjoy.