About
On your mark, get set, go make one of the best desserts ever! First-Place Cheesecake is in line to take the blue ribbon whenever you have a cheesecake craving. Atop a brown sugar-dusted, super buttery, graham cracker crust, the creamy, smooth-operator cream cheese filling is ready to bring home the gold. Above the rest, First-Place Cheesecake is the clear dessert winner.
Ingredients
- For the graham cracker crust:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 7 tablespoons butter, melted
- For the cheesecake:
- 4 (8-ounce) packages cream cheese, room temperature
- 1 cup sugar
- 2/3 cups sour cream
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 4 large eggs, room temperature, lightly beaten
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -In a bowl, add the graham cracker crumbs, 2 tablespoons of the sugar, and the brown sugar and stir well to combine.
Step 3 -Add the melted butter to the graham cracker mixture and using a fork, stir to combine.
Step 4 -Add the graham cracker mixture into a 9-inch springform cake pan and press it firmly into the bottom and slightly up the sides of the pan.
Step 5 -In the bowl of a stand mixer or in a large mixing bowl, add the cream cheese and beat on medium speed until the cream cheese is smooth and creamy. Be careful not to overbeat.
Step 6 -Add the remaining sugar and beat until combined.
Step 7 -Add the sour cream, the vanilla extract, and the salt, and beat until well-combined.
Step 8 -Scrape down the sides of the bowl so that all the ingredients are evenly incorporated.
Step 9 -With the mixer on low speed, gradually add the lightly beaten eggs, 1 at a time, stirring just until each of the eggs is just incorporated.
Step 10 -Once all of the eggs have been added, use a spatula to scrape the sides and bottom of the bowl and make sure the mixture is well-combined.
Step 11 -Pour the cheesecake batter into the pan on top of the graham cracker crust.
Step 12 -Place the pan on a cookie sheet lined with foil.
Step 13 -Transfer the cake to the center rack of the oven and bake until the edges puff slightly and the center springs back when touched, about 1 hour 15 minutes. Be careful not to overbake.
Step 14 -Allow the cake to cool for 10 minutes.
Step 15 -Run a knife around the crust to loosen it, but do not remove the springform pan's ring.
Step 16 -Allow the cheesecake to cool until almost room temperature, about 1-2 hours.
Step 17 -Transfer the cake to the refrigerator to cool for at least 6 hours and up to overnight.
Step 18 -Remove the ring of the springform pan.
Step 19 -Slice and serve.
