My kids pick a different sweet for their birthdays. Sometimes it’s a regular good old fashioned cake, other times it can be a cookie cake, ice cream cake, cannoli’s, or my son’s favorite-cheesecake!! He takes after me, and I am rather picky when it comes to finding or making a good one. This one fits the bill, and is a favorite in our house. Maybe it will become on of yours too!
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar
- 7 Tablespoons melted butter
- 32 oz. cream cheese softened to room temperature
- 1 cup sugar
- 2/3 cups sour cream
- 1 ½ teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 large eggs that are room temperature and lightly beaten
- Preheat oven to 325F
- Prepare graham cracker crust by combining graham cracker crumbs, sugar, and brown sugar. Stir well. Add melted butter and use a fork to combine ingredients.
- Pour crumbs into a 9” springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
- In a stand mixer (you can also use a hand-mixer) add cream cheese and mix until smooth and creamy (don’t over-beat).
- Add sugar and mix until creamy.
- Add sour cream, vanilla extract, and salt. Mix until well-combined. Make sure to scrape the sides of the bowl periodically.
- On low speed, gradually add lightly beaten eggs, one at a time. Mix until each egg is incorporated. After eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are combined.
- Pour cheesecake batter into prepared springform pan. You should also line a cookie sheet with foil to prevent any leakage.
- Put on the center rack and bake at 325F for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch. Don’t over-bake or the texture will crack and get tough.
- Remove from oven and cool for 10 minutes. After cooling use a knife to loosen the edges.
- Cool for another 1-2 hours or until room temperature before putting in the refrigerator. Best if cooled overnight, but at last 4 hours.