Graham Cracker Cheesecake
Ingredients
Crust:
1 3/4 cups (235g) graham cracker crumbs
1/4 cup (56g) packed light brown sugar
7 tbsp (98g) unsalted butter, melted
Filling:
24 oz (678g) cream cheese, room temperature
3/4 cup (168g) packed light brown sugar
3 tbsp (24g) all-purpose flour
1 tsp vanilla extract
1/2 cup (112g) sour cream
1/2 cup (120ml) heavy whipping cream
Instructions
1. Make the Crust:
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs and light brown sugar. Mix well.
Add the melted butter and stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan, pressing it slightly up the sides.
Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.
2. Prepare the Filling:
In a large mixing bowl, beat the cream cheese and light brown sugar on medium speed until smooth and creamy.
Add the flour and mix until combined.
Mix in the vanilla extract, sour cream, and heavy whipping cream. Beat until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
3. Assemble and Bake:
Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Place the springform pan on a baking sheet to catch any potential drips.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set, but the center still jiggles slightly.
4. Cool and Chill:
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature.
Cover the cheesecake and refrigerate for at least 4 hours, or overnight, to set completely.
5. Serve:
Carefully remove the cheesecake from the springform pan, slice, and serve as-is or with your favorite toppings, such as fresh berries, caramel, or chocolate ganache.