Does it get more classic than a rich, creamy cheesecake? This one right here is the only cheesecake recipe you’ll ever want or need, promise. Not only is it one of the best cakes I’ve ever tasted, period, but it is super easy, has straight forward ingredients and is absolutely foolproof. Challenge cream cheese gives this classic cheesecake the creamy, milky, fresh taste and the vanilla beans just take it to the next level. Combine this heavenly smooth filling with a buttery graham cracker crust and you got the perfect classic cheesecake.
- 9 ounces graham crackers
- 1 stick Unsalted Challenge Butter, melted
- 16 oz Challenge Cream Cheese, room temperature
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract (or seeds of 1 vanilla bean)
- ⅔ cup sour cream, room temperature
- 2 large eggs, room temperature
Preheat the oven to 350 degrees.
Pulse graham crackers in a food processor until fine crumbs form. Add melted butter and pulse until mixture is the consistency of wet sand.
Transfer mixture to a 9-inch spring form pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan.
Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.
Reduce oven temperature to 325°.
In a standing mixer, whisk cream cheese and granulated sugar until smooth and well combined.
Add in vanilla seeds, eggs and sour cream, pulse until smooth.
Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool.
Chill until firm, at least 2 hours.
Do Ahead: Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.