My Mom's Cheesecake

Indulge in the nostalgic, homemade charm of “My Mom’s Cheesecake,” a rich and creamy dessert that’s perfect for any occasion. This classic recipe features a buttery graham cracker crust, topped with a velvety filling made from softened cream cheese, tangy sour cream, and a touch of vanilla extract for warmth and depth. Baked to perfection, the cheesecake strikes the ideal balance between light and dense, with a delicate jiggle in the center that ensures every bite melts in your mouth. The slow cooling process in the oven prevents cracks, so you’re left with a flawless finish every time. Ideal for serving as-is or dressed up with fresh berries, caramel drizzle, or whipped cream, this crowd-pleasing cheesecake is a timeless dessert that’s as comforting as it is delightful.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar
• 1 cup Sour cream
• 1.5 teaspoons Vanilla extract
• 4 Large eggs

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are well coated with butter.

Step 3

Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Place the pan in the freezer while you prepare the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together using a hand or stand mixer until smooth and creamy, about 2–3 minutes.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated.

Step 6

Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.

Step 7

Retrieve the springform pan from the freezer and pour the cream cheese mixture evenly over the prepared crust.

Step 8

Bake the cheesecake in the preheated oven for 50–55 minutes, or until the center is slightly jiggly but the edges are set.

Step 9

Turn off the oven and let the cheesecake rest inside with the oven door slightly ajar for 1 hour. This helps prevent cracking.

Step 10

Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, preferably overnight.

Step 11

Before serving, run a thin knife around the edge of the springform pan to release the cheesecake, then remove the sides of the pan.

Step 12

Slice, serve, and enjoy this creamy, rich cheesecake with your favorite toppings like fresh berries or a drizzle of caramel!

Nutrition Facts

Serving size	(1606.9g)

Amount per serving	% Daily Value*
Calories	5406.8

Total Fat 391.3g	0%
Saturated Fat 228.2g	0%
Polyunsaturated Fat g
Cholesterol 1798.3mg	0%
Sodium 3732.0mg	0%
Total Carbohydrate 423.6g	0%
Dietary Fiber 4.5g	0%
Total Sugars 309.6g
Protein 87.8g	0%

Vitamin D 160IU	0%
Calcium 1207.2mg	0%
Iron 12.7mg	0%
Potassium 1257.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.3%

Protein: 6.3%

Carbs: 30.4%