Pampered Chef Perfectly Creamy Cheesecake
Indulge in the luxurious decadence of the Pampered Chef Perfectly Creamy Cheesecake, a flawless dessert that will charm any cheesecake lover. Featuring a buttery graham cracker crust and a velvety filling made with cream cheese, sour cream, and a hint of vanilla, this classic recipe delivers a smooth, creamy consistency that's simply irresistible. Perfectly baked to achieve a light jiggle in the center, the cheesecake is then cooled gradually to avoid cracks, resulting in a visually stunning finish. Ideal for special occasions or everyday indulgence, this easy-to-follow recipe requires minimal prep time, making it a go-to dessert for anyone craving a slice of pure perfection. Refrigerate for the ultimate creamy texture, and serve as-is or with your favorite toppings like fresh fruit or a drizzle of chocolate sauce.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 pieces large eggs
Instructions
Preheat your oven to 325°F (162°C) and position a rack in the center of the oven.
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 1/4 cups of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until combined.
Add the eggs one at a time, beating on low speed after each addition just until blended. Overmixing can cause cracks in the cheesecake.
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 55-60 minutes or until the center is almost set but still slightly jiggly.
Turn off the oven and slightly crack the door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Once cooled, remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight.
Before serving, carefully release the sides of the springform pan. Slice and enjoy your perfectly creamy cheesecake!
Nutrition Facts
Calories |
5686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.3 g | 502% | |
| Saturated Fat | 228.2 g | 1141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1798 mg | 599% | |
| Sodium | 3732 mg | 162% | |
| Total Carbohydrate | 498.3 g | 181% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 384.3 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1207 mg | 93% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1253 mg | 27% | |
*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.
