Old Fashioned Cheesecakes
Indulge in the timeless charm of Old Fashioned Cheesecakes—a classic dessert that’s as creamy as it is irresistible. This recipe combines a buttery graham cracker crust with a velvety cream cheese filling, enhanced by the subtle tang of sour cream and aromatic vanilla extract. With just 25 minutes of prep and a slow bake to perfection, this cheesecake achieves a perfectly smooth texture and a golden, lightly set top. For best results, it’s chilled overnight to elevate every luscious bite. Serve it plain or accessorize with fresh fruit, whipped cream, or your favorite toppings for a showstopping dessert that satisfies any occasion. Perfect for parties, holidays, or a quiet treat at home, this Old Fashioned Cheesecake is a true slice of nostalgia.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
Instructions
Preheat your oven to 325°F (162°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides lightly with butter or non-stick spray.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until evenly combined and press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using a hand or stand mixer on medium speed. Beat until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and continue beating until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly with a spatula.
Place the cheesecake pan on the middle rack of the preheated oven. Optional: Place a shallow pan of water on the lower rack to create steam and prevent cracking.
Bake the cheesecake for 50-55 minutes, or until the center is slightly jiggly but set. The edges should be firm and lightly golden.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the oven and run a knife along the edges to release it from the pan. Let it cool to room temperature, then refrigerate for at least 4-6 hours, or overnight, for best results.
Carefully release the springform pan and transfer the cheesecake to a serving plate. Slice and serve as is, or top with fresh fruit, whipped cream, or your favorite toppings.
Nutrition Facts
Calories |
5337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.5 g | 494% | |
| Saturated Fat | 226.9 g | 1134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 420.4 g | 153% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 309.4 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1178 mg | 91% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1177 mg | 25% | |
*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.
