Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (170 g)
- 2 tbsp sugar
- 1 tbsp brown sugar (can substitute white)
- 7 tbsp butter, melted
Cheesecake
- 32 oz cream cheese, softened to room temperature (910 g)
- 1 cup sugar (200 g)
- 2/3 cup sour cream (160 g)
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 4 large eggs, room temperature, lightly beaten
Directions
- Preheat oven to 325 F.
- Prepare the crust: combine graham cracker crumbs, sugar, and brown sugar. Add melted butter and mix. Press into a 9-inch springform pan and set aside.
- In a stand mixer or large bowl, stir cream cheese until smooth and creamy (do not over-beat). Add sugar and stir until creamy.
- Add sour cream, vanilla extract, and salt. Mix until well combined, scraping the bowl as needed.
- With mixer on low speed, gradually add the eggs, one at a time, stirring just until incorporated. Scrape the sides and bottom of the bowl.
- Pour batter into the prepared pan. To guard against leaks, place the pan on a foil-lined cookie sheet.
- Bake for 50 to 60 minutes (check at 50). Edges should be slightly puffed and light golden, center should spring back but still be jiggly. Do not over-bake.
- Cool on top of the oven for 10 minutes. Loosen the crust from the pan with a knife. Cool another 1 to 2 hours, then refrigerate overnight or at least 6 hours. Remove the ring just before serving.