Creamy Dream Cheesecake

Equipment

  • 1 (9-inch) springform pan

Ingredients

Graham Cracker Crust

  • 6 tablespoons unsalted butter, melted

  • 26 graham crackers, finely crushed

  • 6 tablespoons granulated sugar

  • ¾ teaspoon ground cinnamon

Cheesecake Filling

  • 3 (8-ounce) packages of cream cheese, softened to room temperature

  • 1 cup granulated sugar

  • 4 large eggs, well beaten

  • 1 teaspoon vanilla extract

Sour Cream Topping

  • 2 cups sour cream

  • 3–4 tablespoons granulated or powdered sugar (adjust to taste)

  • ¾ teaspoon vanilla extract

Optional Toppings

  • Cherry pie filling, fresh berries, caramel, or chocolate sauce

Instructions

1. Prepare for Baking

Preheat your oven to 350°F (175°C). Crush graham crackers into fine crumbs using a food processor or rolling pin.

2. Make the Crust

In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand. It should hold together when pinched between two fingers.
Tip: This recipe makes a thick crust. If you prefer a thinner base, set aside some of the crumb mixture.

Press the crumb mixture evenly into the bottom of a 9-inch springform pan using the flat bottom of a measuring cup. Bake for 5 minutes, then place the pan on a baking sheet and let it cool.

3. Make the Cheesecake Layer

Using a hand mixer or stand mixer with a paddle attachment, beat the softened cream cheese with sugar on medium speed until smooth and creamy. Add in the eggs and vanilla, and mix for another 2 minutes until fully combined.

Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles and even out the surface.

Bake for 35 to 40 minutes, until the edges are slightly puffed and lightly golden. The center should be set but still slightly jiggly.

Remove the cheesecake from the oven and let it rest for 10 minutes. Carefully run a knife along the inside edge of the pan to loosen the cheesecake and prevent cracking, but leave the springform ring attached. Allow it to cool at room temperature for at least 1 hour and 30 minutes.

4. Add the Sour Cream Topping

Preheat the oven to 475°F (245°C). In a bowl, whisk together sour cream, sugar, and vanilla until smooth. Gently spread the topping over the cooled cheesecake.

Bake for an additional 5 minutes. Then let the cheesecake cool for 30 minutes before transferring to the refrigerator. Chill for at least 6 hours, preferably overnight.

5. Serve and Enjoy

Top with your favorite toppings such as cherry pie filling, fresh berries, or a drizzle of caramel or chocolate sauce. Slice and serve!

Optional Raspberry Sauce

Simmer 12 ounces of mashed raspberries with ½ cup sugar and ½ cup water in a small saucepan for 5 minutes. Remove from heat and let it cool before using as a topping.

Storage Tips

  • Refrigerate: Store cheesecake in the fridge covered tightly with plastic wrap. Best enjoyed within 3 to 5 days.

  • Freeze: Wrap the cheesecake securely in multiple layers of plastic wrap or aluminum foil, then place it in a freezer-safe bag. Store upright in the freezer for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition Information (Per Slice)

  • Calories: 421 kcal

  • Carbohydrates: 52 g

  • Protein: 6 g

  • Fat: 22 g

  • Saturated Fat: 11 g

  • Cholesterol: 112 mg

  • Sodium: 244 mg

  • Potassium: 155 mg

  • Fiber: 1 g

  • Sugar: 35 g

  • Vitamin A: 637 IU

  • Vitamin C: 1 mg

  • Calcium: 97 mg

  • Iron: 2 mg