Perfect Cheesecake Everytime

Name: Perfect Cheesecake Everytime
Prep time: 25 min
Cook time: 35 min
Total time: 920 min
Ingredients: 1.5 cups crushed graham crackers; 1 teaspoon white sugar; 0.125 teaspoon ground cinnamon; 0.25 cup chopped pecans; 4 tablespoons melted butter; 2 (8 ounce) packages cream cheese, softened; 3 eggs; 1 cup sugar; 1 teaspoon vanilla extract; 1 (16 ounce) container sour cream

4.7

(181)

146 Reviews

42 Photos

I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.

Submitted by Cheesecakemama

Updated on December 6, 2022

42

Prep Time:

25 mins

Cook Time:

35 mins

Additional Time:

14 hrs 20 mins

Total Time:

15 hrs 20 mins

Servings:

8

Yield:

1 to 9 - inch cheesecake

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Ingredients

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Original recipe (1X) yields 8 servings

1 ½ cups crushed graham crackers
1 teaspoon white sugar
⅛ teaspoon ground cinnamon (Optional)
¼ cup chopped pecans (Optional)
4 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1 (16 ounce) container sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

FNChef

414 home cooks made it!

Nutrition Facts (per serving)

585	Calories
43g	Fat
42g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 585
% Daily Value *
Total Fat 43g	55%
Saturated Fat 24g	122%
Cholesterol 172mg	57%
Sodium 358mg	16%
Total Carbohydrate 42g	15%
Dietary Fiber 1g	3%
Total Sugars 31g
Protein 10g	20%
Vitamin C 1mg	1%
Calcium 129mg	10%
Iron 2mg	9%
Potassium 212mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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