This cheesecake is absolutely delicious and so good, and if you have never had cheesecake before, I highly recommend this cheesecake to you. Start by placing your graham crackers in a food processor or blender then get them as fine as possible and that is going to be the crust for your cheesecake.
Once you have found all your graham crackers, pour them into a bowl then add sugar and cinnamon then pour in melted butter, and combine it really well. Get your springform pan and pour your graham crackers in there with your hand or a flat object, flatten it out then you will place it in the refrigerator to chill for about 20 minutes to half an hour. For the cheesecake mixture, add cream cheese into a large bowl then beat with a hand mixer until softened.
Add in salt vanilla extract, and sugar then n mix that well until everything is combined. Add in one egg at a time and mix that well then another egg and mix it in. Add in sour cream and mix that well then finally pour heavy cream a little at a tie and combine that all together.
Once the batter is well mixed, pour it into the chilled crust and bake it in the oven, you will place the springform pan in a water bath. You will need a baking pan big enough to accommodate the springform pan then add in water and let it bake at 350 degrees Fahrenheit for ten minutes then switch to 325 degrees and bake for an hour to an hour and a half, depending on your firmness, the longer you let it cook the more firm it’s going to get.
Once bakes, leave it in the oven for about 30 minutes then remove and place it in the fridge for 6 hours to overnight just until it firms up. Serve your cheesecake and enjoy it, it is absolutely worth it.
- 2 Cups or about 15 sheets of Graham Crackers
- 2 tbsp Sugar
- 1 tsp Cinnamon *Optional
- 5 tbsp Melted Butter
- 2 Ibs or 4x 8 oz Blocks of Cream Cheese
- 1/4 tsp Salt
- 1 tbsp Vanilla Extract
- 1 1/2 Cup Sugar
- 4 Eggs
- 2/3 Cup Sour Cream
- 2/3 cup Whipping Cream
- Bake at 350 degrees for 10 minutes
- Then lower the oven to 325 degrees and bake for 65 minutes or 2 hours for a more firm cheesecake
- Turn the oven off, crack it open and allow it to cook for another hour
- Chill for 6 hours or overnight