Description
A rich and creamy classic cheesecake perfect for celebrating Labor Day. This indulgent dessert features a buttery graham cracker crust and a smooth, velvety filling that’s sure to be a hit at any barbecue or picnic.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- Fresh berries (strawberries, blueberries) for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1 cup sugar and vanilla; beat until well combined.
- Add eggs one at a time, beating on low speed after each addition just until blended. Beat in sour cream and flour, then gradually add heavy cream until smooth. Do not overmix.
- Pour filling over cooled crust. Place springform pan in a larger roasting pan; pour enough hot water into the roasting pan to reach halfway up the sides of the springform pan (water bath).
- Bake for 55–65 minutes, until the center is almost set (slightly jiggly). Turn oven off, crack door open, and let cheesecake cool inside oven for 1 hour.
- Remove cheesecake from water bath; cool on a wire rack to room temperature. Refrigerate at least 4 hours or overnight before serving.
- Top with fresh berries if desired. Slice and serve.
Notes
- For a festive Labor Day look, top with a mixture of fresh strawberries and blueberries to create a red, white, and blue theme.
- Make sure all ingredients are at room temperature to prevent lumps in the filling.
- Chilling overnight yields the best texture.
- Store leftover cheesecake in the refrigerator for up to 5 days.
- Prep Time: PT20M
- Cook Time: PT1H5M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 145 mg