Instructions
Step 1: Make the Crust
Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
Step 2: Prepare the Filling
Beat cream cheese until smooth. Beat in sugar and vanilla until creamy. Add eggs one at a time, mixing well after each addition. Pour over the crust and spread evenly.
Step 3: Bake the Cake
Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Let cool for 10 minutes.
Step 4: Add the Topping
Mix sour cream, sugar, and vanilla. Spread gently over the slightly cooled cake.
Step 5: Chill & Enjoy!
Bake for an additional 10 minutes. Cool completely, then refrigerate for at least 4 hours (or overnight!) before serving. Slice and savor!
Keto/Low-Carb Variations
For a keto or low-carb version, substitute sugar with erythritol or stevia, and use almond flour instead of graham cracker crumbs for the crust. Adjust amounts to your liking.
Tips for Success
- Use room-temperature ingredients for best results.
- Don’t overmix the filling to prevent air bubbles.
- Consider using a water bath to avoid cracks (optional).
- Let the cake cool completely before adding the topping.
- Garnish with fresh berries or powdered sugar for a beautiful finish!
Frequently Asked Questions
Can I freeze this cake?
Yes! Wrap tightly in plastic wrap and foil, then freeze. Thaw overnight in the refrigerator.
Can I use a different crust?
Absolutely! Experiment with different cookies or even a nut crust.
Can I add other flavors?
Yes! Lemon, almond, or even a touch of rum extract would be delicious additions.
How long will it last?
Stored properly, it will last up to 5 days in the refrigerator (if it lasts that long!).
Can I use a different pan?
A springform pan is ideal, but a regular cake pan lined with parchment paper will work.
Happy baking! Enjoy your delicious, easy cream cheese cake!
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