Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 3 Tbsp. sugar
- 3 Tbsp. butter, melted
Cheesecake Filling
- 32 oz. cream cheese, softened (must be softened!)
- 1 cup sugar
- 1 Tbsp. flour
- 1 Tbsp. vanilla extract
- 1 cup sour cream
- 4 eggs
Instructions
Crust:
- Preheat oven to 325 degrees.
- Mix the graham cracker crumbs, 3 Tbsp. of sugar and 3 Tbsp. of butter.
- Press the crust mixture into the bottom of a 9 or 10 inch springform pan
- Bake for 10 minutes on 325 degrees.
Filling:
- With a stand mixer, beat softened cream cheese and sugar very well until light and fluffy.
- Mix in flour and vanilla, then sour cream until well combined.
- Add eggs and stir by hand very gently until just combined. This will help your cheesecake from cracking when you bake it.
- Pour the mixture into the baked pie crust and bake on 325 degrees for 1 hour and 10 minutes or until center is almost set.
- Remove from oven and run a knife around the edge of the cheesecake. This prevents the cheesecake from sticking to the sides when it falls.
- Refrigerate and serve chilled. Top with chocolate or strawberry sauce.
Notes
- Be sure to let the cream cheese sit on the counter for a couple hours before making this dish. If it’s not softened, your cheesecake will be lumpy!
- Let the eggs reach room temperature as well to keep the cheesecake from cracking.
- Also, be sure to gently stir in the eggs to keep the cheesecake from cracking as well!
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Cuisine: American, Greek