Description
A buttery graham cracker crust is topped with a thick, creamy cheesecake layer that bakes up smooth and rich and perfectly delicious.
Ingredients
Units
Scale
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 2 sleeves of graham crackers)
- 2 tbsp flour
- 2 tbsp sugar
- 1 tbsp brown sugar
- 1 stick of butter, melted
- 1/4 tsp salt
Cheesecake Layer
- 2 package cream cheese, softened
- 2/3 cups sugar
- 2 eggs, lightly whisked
- 1/3 cup sour cream
- 2 tsp lemon juice
- 3 tsp vanilla bean paste/extract
Instructions
- Preheat your oven to 325°F. Line a 9×9 baking dish with parchment paper.
- Pulse graham crackers in a food processor until they are fine crumbs. In a medium mixing bowl, add the cracker crumbs, flour, sugar, brown sugar, melted butter and salt. Mix until the mixture is fully incorporated. Press the crust into the baking dish and set aside. Bake for 10 minutes.
- In a stand mixer, combine cream cheese and sugar. Mix until creamy and fully combined. Add in the eggs, one at a time. Mix until combined. They add the sour cream, lemon juice and vanilla extract. Mix until the mixture is smooth. Pour the cream cheese mixture over the crust.
- Bake for 45-50 minutes. The middle should be set and bounce back to the touch, but it’s okay if it still has a jiggle to it.
- Let it cool on a cooling rack for 45 minutes, then transfer to the fridge for 3 hours. After three hours, cover and refrigerate until ready to serve.
- Once chilled and set, cut into even squares and enjoy! Top with whipped cream and fresh berries.