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Ingredients
| graham crackers (crushed): 1 1/2 cups |
| granulated sugar: 1 tsp |
| ground cinnamon: 1/8 tsp (optional) |
| pecans (chopped): 1/4 cup (optional) |
| salted butter (melted): 4 Tbl |
| cream cheese: 2 8oz packages (softened) |
| eggs: 3 |
| granulated sugar: 1 cup |
| vanilla extract: 1 tsp |
| sour cream: 1 16oz container |
Perfect Cheesecake Everytime
Credit: AllRecipes
User rating:
"I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If i
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Prep Time
25 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
- Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
- Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.