Family Cheesecake
Indulge in the timeless charm of our Family Cheesecake, a creamy, velvety dessert that’s perfect for gatherings and special occasions. This classic cheesecake recipe starts with a buttery graham cracker crust, baked to golden perfection, and is topped with a rich, tangy filling made from cream cheese, sour cream, and a hint of vanilla for a smooth, luscious texture. Baked gently in a water bath to avoid cracks, this cheesecake is truly a showstopper. Whether you dress it up with a fresh fruit topping or serve it plain, its melt-in-your-mouth decadence will leave everyone asking for seconds. With just 20 minutes of prep, this dessert serves 12 and makes an irresistible centerpiece for your dessert table. Keywords: classic cheesecake recipe, creamy cheesecake, family dessert, graham cracker crust cheesecake.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 stick unsalted butter, melted
- 0.25 cups granulated sugar
- 32 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar (filling)
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup optional fruit topping or sauce
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the crumbs are evenly coated with butter.
Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a leveled crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, 1 cup of sugar, and vanilla extract to the cream cheese. Mix until well combined.
One at a time, add the eggs to the mixture, beating on low speed after each addition until just incorporated. Be careful not to overmix.
Pour the cream cheese filling over the cooled crust and spread into an even layer.
Place the springform pan in a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the springform pan (this is a water bath to prevent cracking).
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath, then run a knife around the edges of the pan to prevent sticking. Let it cool completely to room temperature, then refrigerate for at least 4 hours or preferably overnight.
Before serving, release the cheesecake from the springform pan. Add your choice of fruit topping or sauce, if desired.
Slice into 12 pieces and serve. Enjoy!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 35.2 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 147 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.
