Dreamy Creamy Cheesecake
Indulge in the ultimate dessert experience with this Dreamy Creamy Cheesecake, a luxuriously smooth and velvety classic that melts in your mouth with every bite. Featuring a buttery graham cracker crust and a rich, perfectly balanced cream cheese filling, this cheesecake is elevated with a hint of vanilla and luscious sour cream for extra creaminess. Its secret lies in the delicate balance of flavors and the low-and-slow baking technique, ensuring a silky texture and a flawless top. With just 20 minutes of prep time and a foolproof recipe, this cheesecake is perfect for any occasion, from elegant dinner parties to cozy family gatherings. Chill it overnight for that irresistible set texture, and prepare to wow your taste buds with every slice. Ideal for cheesecake lovers searching for the perfect dessert recipe, this timeless treat will quickly become your favorite go-to for indulgent moments.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add 1 cup of granulated sugar to the cream cheese and beat until well combined.
Mix in the sour cream and vanilla extract and continue beating until smooth.
Add the eggs one at a time, mixing on low speed after each addition just until fully incorporated. Do not overmix.
Sprinkle the flour into the cheesecake batter and beat on low speed until just combined. Scrape down the sides of the bowl as needed.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the cheesecake in the oven and bake for 60 minutes. The center should still be slightly jiggly but set around the edges.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Before serving, remove the cheesecake from the springform pan. Slice and enjoy your dreamy, creamy cheesecake!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 362 mg | 16% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 27.0 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
