Description
This rich and creamy cheesecake features a buttery graham cracker crust and can be topped with whipped cream, fresh berries, or chocolate shavings. Perfect for any occasion, it’s a delightful dessert that will impress your guests!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- ½ teaspoon vanilla extract
- ½ cup unsalted butter
- Whipped cream (optional)
- Fresh berries (optional)
- Chocolate shavings (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, vanilla extract, and a pinch of salt. Mix until well combined and resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, packing it tightly.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a small saucepan, melt the unsalted butter over medium heat, stirring occasionally until it turns golden brown and has a nutty aroma, about 5-7 minutes. Let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and beat until well combined, about 1-2 minutes.
- Add the sour cream, eggs, flour, vanilla bean paste, and vanilla extract. Beat on low speed until just combined, being careful not to overmix.
- Pour in the browned butter and mix until well incorporated.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
- To prevent cracking, wrap the outside of the springform pan with aluminum foil. Place it in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly. It will firm up as it cools.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight for best results.
Notes
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight for best results.
- Serve with optional toppings like whipped cream, fresh berries, or chocolate shavings for added flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes