This cheesecake has a buttery graham cracker crust, a silky smooth filling, and the perfect balance of sweetness and tang. Great for parties, holidays, or anytime dessert cravings hit!
⏱️ Prep & Bake Time
- Prep Time: 15 minutes
- Bake Time: 55–65 minutes
- Cooling Time: 4 hours (minimum)
- Total Time: 5–6 hours
- Servings: 10–12
🛒 Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp melted butter
Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tbsp lemon juice (optional but brightens the flavor)
- 1 tsp vanilla extract
- 4 large eggs
🥄 Instructions
1. Prepare the Crust
Preheat oven to 325°F (165°C).
Mix graham crumbs, sugar, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8 minutes and set aside.
2. Make the Filling
Beat cream cheese until smooth.
Add sugar and beat again.
Mix in sour cream, lemon juice, and vanilla.
Add eggs one at a time, mixing on low speed (don’t overmix!).
3. Pour Into Pan
Pour filling over the crust and smooth the top.
4. Bake in a Water Bath (Best Texture!)
Wrap the pan in foil.
Place into a larger pan and pour hot water halfway up the sides.
Bake 55–65 minutes until edges are set and center jiggles slightly.
5. Cool Slowly
Turn off oven and let cheesecake sit inside 1 hour.
Then cool on counter, then refrigerate 4 hours or overnight.
6. Serve
Run knife around edges, remove springform, slice, and enjoy!
🍓 Topping Ideas
- Strawberry or cherry topping
- Fresh berries
- Caramel drizzle
- Lemon curd
- Chocolate ganache
💡 Tips for PERFECT Cheesecake
- Everything should be room temperature.
- Mix on low speed to avoid cracks.
- Don’t overbake — center must jiggle.
- Cool slowly to prevent cracking.
