Donnas Famous Cheesecake

Donna’s Famous Cheesecake is a rich and creamy dessert that’s sure to impress! A velvety smooth cheesecake filling sits atop a crunchy graham cracker crust, all baked to perfection in a 9-inch springform pan.

With a foolproof recipe and simple instructions, you’ll be on your way to a show-stopping dessert that’s sure to become a family favorite.

Ingredients

• Graham cracker crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons (3/4 stick) unsalted butter, melted
• Cheesecake: 2 pounds cream cheese, softened, 3 large eggs, 1/2 cup granulated sugar, 1/2 cup sour cream, 1 teaspoon vanilla extract

Instructions

Preheat your oven to 325°F (165°C).

For the crust, mix together graham cracker crumbs and sugar in a medium bowl.

Stir in the melted butter until the crumbs are evenly moistened.

Press the mixture into the bottom of a 9-inch springform pan.

Bake for 10-12 minutes, until lightly browned.

Let it cool completely.

In a large mixing bowl, beat the cream cheese until smooth.

Add eggs one at a time, beating well after each addition.

Beat in the sugar, sour cream, and vanilla extract until well combined.

Pour the cheesecake batter into the prepared pan over the crust.

Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

Let the cheesecake cool in the pan for 1 hour, then run a knife around the edges and release the springform.

Let it cool completely on a wire rack.

Refrigerate the cheesecake for at least 4 hours or overnight.

Release the springform sides and transfer to a serving plate.

Slice and serve chilled.

Notes

To ensure a smooth cheesecake, make sure to use softened cream cheese and to beat it until it’s extremely smooth.

Don’t overbeat the eggs when adding them one at a time, as this can incorporate too much air into the batter.

For a perfectly baked cheesecake, avoid overbaking by checking it at 55 minutes – it should be set around the edges and slightly jiggly in the center.

To avoid a cracked cheesecake, make sure the ingredients are at room temperature and the pan is level.

Letting the cheesecake cool completely in the pan will also help prevent cracking.

This cheesecake will keep refrigerated for up to 5 days and can be frozen for up to 2 months.

Nutrional Value

• Calories: 442
• Total Fat: 31g
• Saturated Fat: 19g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 15g
• Percent Daily Values:
• Vitamin A: 20%
• Vitamin C: 0%
• Calcium: 15%
• Iron: 10%