Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Recipe:
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
32 oz (4 packages) cream cheese, at room temperature
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
2/3 cup sour cream
2/3 cup heavy cream
Instructions:
Preheat the oven: Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leaks.
Make the crust: In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to firmly pack the crust.
Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
Make the filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure all the ingredients are well combined.
Add the flour and vanilla: Add the flour and vanilla extract to the cream cheese mixture and beat until smooth.
Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
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