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Cream Cheese Cake

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Rich, creamy, and irresistibly smooth Cream Cheese Cake with a golden graham cracker crust — perfect for any celebration or a cozy dessert night.

Ingredients

Scale
  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (163°C). Wrap the outside of a springform pan with foil for the water bath.
  2. Mix graham cracker crumbs and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.
  3. Place a roasting pan filled with hot water on the oven rack for the water bath.
  4. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and salt. Mix in eggs one at a time. Pour over crust.
  5. Place the springform pan into the water bath and bake for 55–65 minutes until the center is almost set.
  6. Turn off the oven, crack the door, and let cool for 1 hour. Refrigerate overnight before serving.
  7. Slice with a warm knife and serve plain or with your favorite toppings.

Notes

  • Bring all ingredients to room temperature for a smooth batter.
  • Use a water bath to prevent cracking.
  • Cool slowly to keep the surface smooth.
  • Chill overnight for best flavor and texture.

Nutrition

Find it online: https://dishmio.com/cream-cheese-cake/