Best-Ever Cheesecake

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 cup butter or margarine, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 3/4 cups sugar
  • 7 eggs
  • 3 (8-ounce) cartons commercial sour cream
  • 1 tablespoon plus 1 teaspoon vanilla extract

Preparation

  1. Combine first 3 ingredients, mixing well. Firmly press mixture into bottom of a greased 9- inch Spring form pan, and chill thoroughly.
  2. Beat cream cheese with an electric mixer in a large mixing bowl until light and fluffy; gradually add 1 3/4 cups sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; mix well.
  3. Pour mixture into pan. Bake at 350° for 1 hour and 5 minutes. Turn oven off. Allow cheesecake to cool in oven 4 hours. (Do not open oven door.) Remove from oven. Loosely cover; refrigerate 12 hours. Remove sides from Springform pan; transfer cheesecake to a serving platter. Cut into wedges; serve on chilled dessert dishes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Best-Ever Cheesecake Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy