Pampered Chef Perfectly Creamy Cheesecake
Indulge in the luxurious decadence of the Pampered Chef Perfectly Creamy Cheesecake, a flawless dessert that will charm any cheesecake lover. Featuring a buttery graham cracker crust and a velvety filling made with cream cheese, sour cream, and a hint of vanilla, this classic recipe delivers a smooth, creamy consistency that's simply irresistible. Perfectly baked to achieve a light jiggle in the center, the cheesecake is then cooled gradually to avoid cracks, resulting in a visually stunning finish. Ideal for special occasions or everyday indulgence, this easy-to-follow recipe requires minimal prep time, making it a go-to dessert for anyone craving a slice of pure perfection. Refrigerate for the ultimate creamy texture, and serve as-is or with your favorite toppings like fresh fruit or a drizzle of chocolate sauce.
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Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 pieces large eggs
Directions
Step 1
Preheat your oven to 325°F (162°C) and position a rack in the center of the oven.
Step 2
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Step 3
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for the crust. Set aside.
Step 4
In a large mixing bowl, beat the softened cream cheese and 1 1/4 cups of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until combined.
Step 6
Add the eggs one at a time, beating on low speed after each addition just until blended. Overmixing can cause cracks in the cheesecake.
Step 7
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
Step 8
Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for 55-60 minutes or until the center is almost set but still slightly jiggly.
Step 9
Turn off the oven and slightly crack the door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Step 10
Once cooled, remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight.
Step 11
Before serving, carefully release the sides of the springform pan. Slice and enjoy your perfectly creamy cheesecake!
Nutrition Facts
| Serving size | (1679.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5686.5 |
| Total Fat 391.3g | 0% |
| Saturated Fat 228.2g | 0% |
| Cholesterol 1798.3mg | 0% |
| Sodium 3731.8mg | 0% |
| Total Carbohydrate 498.3g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 384.3g | |
| Protein 87.8g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1206.9mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1253.4mg | 0% |
Source of Calories