Ingredients Jump to Instructions ↓

  1. 12 graham crackers

  2. 6 tablespoons butter, melted; plus more, room temperature, for pan

  3. 2 tablespoons sugar

  4. Pinch of coarse salt

  5. 3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature

  6. 2 1/4 cups sugar

  7. 1/2 cup all-purpose flour

  8. 1 cup sour cream, room temperature

  9. 1 1/2 teaspoons pure vanilla extract

  10. 5 large eggs, room temperature

Instructions Jump to Ingredients ↑

  1. « » Preheat the oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil.

  2. To make the crust, process graham crackers in food processor until fine. Combine graham cracker crumbs, butter, sugar, and salt in a medium bowl. Transfer mixture to the pan and pat into an even layer using the bottom of a measuring cup or meat pounder. Freeze the dough in the pan, about 15 minutes. Place pan on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pan to a wire rack to cool completely.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.

  4. In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

  5. Pour cream cheese filling into the prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan.

  6. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with the door slightly ajar, about 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.


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