Classic Cheesecake

Name: Classic Cheesecake
Prep time: 25 min
Cook time: 65 min
Total time: 390 min
Ingredients: 1.5 cups graham cracker crumbs; 3 tablespoons butter, melted; 2 tablespoons white sugar; 3 (8 ounce) packages cream cheese (such as Philadelphia®), softened; 1 cup white sugar; 3 eggs; 1 teaspoon vanilla extract; 1 (16 ounce) carton sour cream; 2 tablespoons white sugar; 0.5 teaspoon vanilla extract

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This classic cheesecake has a sour cream topping and a homemade graham cracker crust. Enjoy with fresh strawberries and whipped cream.

Recipe by Christianna Ripley

Published on June 19, 2020

Prep Time:

25 mins

Cook Time:

1 hrs 5 mins

Additional Time:

5 hrs

Total Time:

6 hrs 30 mins

Servings:

10

Yield:

1 9-inch cheesecake

Jump to Nutrition Facts

Ingredients

1 ½ cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese (such as Philadelphia®), softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract

Topping:

1 (16 ounce) carton sour cream
2 tablespoons white sugar
½ teaspoon vanilla extract

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch springform pan and place in the refrigerator.
Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract; beat on high speed until creamy, about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust.
Pour enough water into a rimmed baking sheet to cover the bottom, and place the springform pan on top.
Bake in the preheated oven until golden brown, about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C).
Just before cheesecake finishes baking, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake.
Return to the oven and bake for 5 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, about 4 hours, before serving.

Nutrition Facts (per serving)

533	Calories
39g	Fat
39g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 533
% Daily Value *
Total Fat 39g	50%
Saturated Fat 24g	118%
Cholesterol 152mg	51%
Sodium 342mg	15%
Total Carbohydrate 39g	14%
Dietary Fiber 0g	1%
Total Sugars 29g
Protein 9g
Vitamin C 0mg	2%
Calcium 118mg	9%
Iron 2mg	8%
Potassium 183mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.