For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just …

Position a rack in the middle of the oven and preheat to 350 degrees F. To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly …

Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.

Mar 28, 2025 · Whether you prefer a light, fluffy cheesecake or a denser, New York-style option, one thing is clear: there's no better dessert than a slice of rich, creamy cheesecake! The flavor …

Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan.

The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.

For the cheesecake: Beat the cream cheese and sugar together in a stand mixer on medium speed for 1 minute. Add the sour cream and vanilla and mix until just combined. Mix in the …

For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.

Special Equipment: 9-inch springform pan Heat oven to 325 degrees F. In a food processor blend crumbs and melted butter until moist, but not wet.

Preheat the oven to 350 degrees F. To make the crust: Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined.