Classic Vanilla Cheesecake with Graham Cracker Crust

Description

Buttery sourdough discard graham crackers create a crisp golden crust beneath a rich, creamy vanilla cheesecake filling. Each chilled slice has a smooth texture, deep vanilla flavor, and balanced sweetness. Making the graham crackers and crust from scratch avoids preservatives, artificial flavors, and unnecessary additives commonly found in packaged versions. Simple ingredients give you complete control over the finished dessert while creating a classic cheesecake from scratch.

Ingredients

Graham Cracker Crust

• 6 Tablespoons of Butter
• 2 Cups of Graham Crackers
• 2 Tablespoons of Brown Sugar

Cheesecake Filling

• 32 Ounces of Cream Cheese
• 1 Cup of Sour Cream
• 4 Large Egg
• 1 Cup of Organic Cane Sugar
• 2 Teaspoons of Vanilla Bean Paste

Equipment

• Large Mixing Bowl
• Medium Mixing Bowl
• Hand Mixer or Stand Mixer
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons
• 9″ Spring Form Pan
• 9×13 Baking Dish

Instructions

• Measure the 1 cup sour cream. Set it out with the cream cheese and eggs for 30 minutes to come to room temperature.
• Preheat the oven to 350°F.
• Melt the 6 tablespoons butter in a small saucepan over low heat.
• Using a blender, food processor, rolling pin or weapon of choice, crush the graham crackers into crumbs.
• Combine the graham cracker crumbs and brown sugar in a medium mixing bowl. Add the melted butter and stir until evenly moistened.
• Add parchment paper to the bottom of the springform pan going up the sides of the springform pan.
• Press the crust firmly and evenly across the bottom of the springform pan. Bake at 350°F for 10 minutes, then remove from the oven and reduce the temperature to 325°F.
• Beat the cream cheese and sugar together on low speed until completely smooth. Add the sour cream and vanilla bean paste and mix just until incorporated.
• Add the eggs one at a time, mixing on low speed only until each egg is incorporated. Stop mixing as soon as the filling is smooth.
• Add the cheesecake filling over the prepared crust and smooth the top.
• Place a 9x13 baking dish on the lower oven rack and carefully add 1 inch of filtered water. Place the cheesecake on the center oven rack above the baking dish.
• Bake at 325°F for 60 to 70 minutes until the edges are set and the center still has a gentle jiggle.
• Turn the oven off, crack the oven door open, and leave the cheesecake inside for 1 hour.
• Remove the cheesecake from the oven and allow it to cool completely to room temperature for 1 hour 30 minutes.
• Cover and refrigerate for 8 hours before removing the sides of the springform pan and slicing.

Notes