★Ingredients
For the crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
For the cheesecake filling:
24 oz (3 packages) cream cheese, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
For the caramelized topping:
1/4 cup sugar (for caramelizing)
★Instructions
- Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture into the bottom of a springform pan to create the crust. Bake for 10 minutes and let it cool.
- Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until combined.
Add eggs one at a time, beating after each addition. Mix in vanilla extract and sour cream until smooth.
Pour the filling over the cooled crust and smooth the top.
- Bake:
Bake in the preheated oven for 50-60 minutes, until the cheesecake is set but slightly jiggly in the center.
Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
Refrigerate the cheesecake for at least 4 hours or overnight.
- Caramelize the Topping:
Before serving, sprinkle 1/4 cup of sugar evenly over the top of the cheesecake.
Use a kitchen torch to caramelize the sugar until golden brown and crispy. Alternatively, place the cheesecake under a broiler for a few minutes, watching carefully to avoid burning.
- Serve:
Slice and enjoy the cheesecake with its rich, creamy filling and crispy caramelized top!
Let me know if you need any adjustments!