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Creamy Graham Cracker Cheesecake with a Buttery Crust

Creamy Graham Cracker Cheesecake with a Buttery Crust



1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs

1/2 cup light brown sugar

1 cup salted butter, melted


2 cups heavy whipping cream

3 (8oz) packages cream cheese, room temperature

1/2 cup sugar

1/4 cup sour cream

2 tbsp powdered sugar

2 tbsp cornstarch (or more powdered sugar)

2 tsp lemon juice

1/2 tbsp vanilla extract


Preheat the oven to 350°F (175°C).

In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until well combined.

Press the mixture into the bottom of a 9-inch springform pan, using a spoon or your fingers to make it even.

Bake the crust for 10 minutes, or until golden brown. Let it cool completely.

In a large bowl, beat the cream cheese with an electric mixer until creamy and smooth.

Add the sugar, sour cream, powdered sugar, cornstarch, lemon juice, and vanilla extract, and continue to beat until well combined and fluffy.

In a separate bowl, whip the heavy cream until soft peaks form.

Fold the whipped cream into the cream cheese mixture until well combined.

Pour the filling into the cooled crust, smoothing out the top with a spatula.

Use a spoon to sprinkle over portion of the leftover pieces. Utilize the rear of the spoon to streamline them over the cheesecake while pushing down tenderly. Add the leftover scraps, and proceed to smooth and press. You could have an excessive number of pieces, yet that is OK. Attempt to squeeze them in as firmly as possible.

Utilize a piece of material paper to cover the highest point of the cheesecake and presently push down immovably with your hands. Wrap the springform container altogether in cling wrap and refrigerate for no less than 8 hours, ideally short-term.

Cut and serve. I like new strawberries as an afterthought.