Traditional Cream Cheese Cake 🍰🧈✨

A timeless dessert with a buttery graham cracker crust and a smooth, creamy filling. Perfect for celebrations or cozy evenings.

Ingredients

For the crust

• 1½ cups graham cracker crumbs (about 10–12 crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the filling

• 4 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 tablespoons all-purpose flour (optional, for stability)

Optional topping

• Fresh berries or fruit compote
• Whipped cream

Instructions

1. Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
2. Make filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and flour if using.
3. Bake: Pour filling over crust. Bake at 325°F (160°C) for 50–60 minutes until edges are set but center is slightly jiggly.
4. Cool: Turn off oven, crack door, and let cake rest inside for 1 hour. Remove and cool completely.
5. Chill: Refrigerate at least 4 hours or overnight before serving.
6. Serve: Top with berries or whipped cream if desired.

Tips

• Water bath: Bake cheesecake in a water bath to prevent cracks.
• Room temp ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.