If you’re hosting this holiday season, or want to bring dessert, this cheesecake is my absolute favorite. Growing up, my grandma would always bring cheesecake to holidays from an incredible bakery in Queens. It was so good we would always eat it for breakfast the next day. This recipe reminds me of that.
It’s delicious, easy to make, and always a crowd pleaser.
Make sure to keep an eye on it in the oven just as the edges start to brown. You can of course add your favorite toppings to serve on the side. Hope you love it as much as we do! Enjoy!
1 3/4 graham crackers – crumbs
1/3 cup butter – melted
1 1/4 cups sugar (divided)
3 8 oz. packages cream cheese (almost room temp)
1 cup sour cream
2 tsp. vanilla
1. Heat oven to 350 degrees
2. Mix graham cracker crumbs, butter, and 1/4 cup sugar, press onto bottom of 9 inch springform pan
3. Beat cream cheese and remaining sugar in a large bowl until blended. Add sour cream and vanilla. Mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over the crust. (PSA- if you have a pan that leaks, add some tinfoil under it so it doesn’t leak in the oven)
4. Bake 1 hour – 1 hr 10 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen. Refrigerate at least four hours or overnight. Enjoy!