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Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the cheesecake:
– 32 oz (907g) cream cheese, softened
– 1 1/4 cups granulated sugar
– 1 cup sour cream
– 2 teaspoons vanilla extract
– 4 large eggs
For the topping:
– 1 cup sour cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350Β°F (177Β°C). Grease a 9-inch springform pan.
2. For the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in sour cream and vanilla extract. Add eggs one at a time, mixing well after each addition.
4. Pour the cheesecake batter over the crust in the pan. Smooth the top with a spatula.
5. Bake for 60-70 minutes, or until the center is set but slightly jiggly. Remove from the oven and let it cool for 10 minutes.
6. For the topping: In a small bowl, mix sour cream, powdered sugar, and vanilla extract. Spread the mixture over the cheesecake.
7. Return the cheesecake to the oven and bake for an additional 10 minutes.
8. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Baking Time: 70-80 minutes | Total Time: Approximately 5 hours | Servings: 12 slices
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