Homemade Cheesecake

4 from 1 vote

This Homemade Cheesecake Recipe has a dense, silky vanilla cream cheese filling and a buttery graham cracker crumb crust. It's topped with a sweet, tangy sour cream mixture and swirls of homemade whipped cream!

Prep Time25

Cook Time1 10

Chill Time8

Total Time9 35

Servings: slices

Author: Miranda Couse

Ingredients

Crust

1 1/2 cups graham cracker crumbs
2 1/2 tablespoons granulated sugar
1/3 cup butter melted

Cheesecake

32 ounces cream cheese room temperature
1 1/4 cups granulated sugar
1/2 cup full-fat sour cream
2 teaspoons vanilla extract
5 large eggs

Topping

1/2 cup full-fat sour cream
2 teaspoons powdered sugar

Whipped Cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Instructions

Crust

Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick baking spray. Line the sides of the pan with 3 inch wide parchment paper strips.
In a medium bowl, add in the 1 1/2 cups graham cracker crumbs, 2 1/2 tablespoons granulated sugar, and 1/3 cup butter. Stir until the butter coats the crumbs.
Pour the crust mixture into the bottom of the prepared springform pan. Firmly and evenly press the graham cracker crumbs into the bottom of the pan.
Place in the fridge or freezer to chill while working on the cheesecake batter.

Cheesecake

In a large mixing bowl, add the 32 ounces cream cheese. Beat a using a hand mixer on medium speed until the cream cheese is smooth.
Add in the 1 1/4 cups granulated sugar and beat until combined. Scrape down the sides of the bowl.
Add in the 1/2 cup full-fat sour cream and 2 teaspoons vanilla extract. Beat until the sour cream is incorporated. Scrape down the sides and bottom of the bowl.
Add the 5 large eggs, one at a time, and beat in each egg just until combined. Scrape down the side and bottom of the bowl before adding the next egg.
Wrap the prepared springform pan with two layers of heavy duty foil. *See notes for alternative
Pour the cheesecake filling on top of the chilled crust. Give it a few gentle taps on the counter to remove any air bubbles.
Place the pan inside a second pan filled with 1 inch of hot water.
Place the pans in the preheated oven and bake for 70 to 80 minutes until the edges are set and the center slightly jiggles similar to set-up gelatin. The top will be a golden brown.
Turn the oven off and leave the oven door ajar. Let the cheesecake cool to room temperature.

Sour Cream Topping

In a small bowl, add the 1/2 cup full-fat sour cream and 2 teaspoons powdered sugar. Whisk until the sugar is incorporated.
Scoop the topping on the room temperature cheesecake and spread out evenly.
Place in cheesecake in the fridge to chill overnight.
Store in an airtight container in the refrigerator.

Whipped Cream

In a large mixing bowl, add the 1 cup heavy whipping cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Whip with a hand mixer on medium until stiff peaks form.
Add the whipped cream to a piping bag fitted with the Wilton 1M piping tip and pipe tall swirls of whipped cream around the top of the chilled cheesecake.
Cut and serve. Store the cheesecake in an airtight container in the refrigerator.

Notes

If you would rather not use foil for the water bath, you can use an additional pan. Place the cheesecake inside a second pan that’s slightly larger and then in a third pan that has 1 inch of hot water in it.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Freezing: Once the cheesecake has cooled completely, place it in the fridge to chill. Once it's chilled, remove it from the springform pan, wrap it tightly in two layers of plastic wrap, a layer of heavy duty tin foil for up to 3 months.

Thaw: Let the frozen cheesecake thaw in the fridge overnight before serving.

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