Pappadeaux Vanilla Cheesecake Recipe
You’ll start by baking a graham cracker crust, giving a perfect crunch to contrast the smooth filling.Be sure to beat the cream cheese and brown sugar until completely smooth for that perfectly creamy texture.Add eggs one at a time and mix them in well to keep the mixture light and airy.A key trick is to be patient and let the cheesecake cool slowly in the oven with the door slightly open to prevent cracks.
Ingredients
- 2 cups Graham Cracker Crumbs
- 1/2 cup Butter melted
- 4 packages Cream Cheese 8 oz. each, softened
- 1 1/4 cups Sugar
- 1 tsp Vanilla Extract
- 4 large Eggs
- 1 cup Sour Cream
- 1/4 cup Heavy Cream
Instructions
- 2 cups Graham Cracker Crumbs
- 1/2 cup Butter (melted)
- 4 packages Cream Cheese (8 oz. each, softened)
- 1 1/4 cups Sugar
- 1 tsp Vanilla Extract
- 4 large Eggs
- 1 cup Sour Cream
- 1/4 cup Heavy Cream
- Preheat your oven to 325°F (163°C).
- Grease a 9-inch springform pan and set aside.
- In a medium bowl, mix the graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of the prepared pan to form a crust.
- Beat the cream cheese in a large mixing bowl until smooth and creamy.
- Gradually add in the sugar and vanilla extract, continuing to mix.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the sour cream and heavy cream until fully combined.
- Pour the filling over the crust in the springform pan.
- Bake for around 55-60 minutes or until the center is almost set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate the cheesecake overnight, covering it once completely cooled.
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