Nothing beats a classic, rich, decadent, slow baked traditional cheesecake - except maybe this recipe! It is rich and creamy and oh so yummy! ...and you don't have to work very hard to make it or wait very long to dig into it!
This recipe will make the crust and filling for a 9" spring form pan or a 9-9.5" pie plate.
Crust:
1 1/2 Cups of graham cracker crumbs. I also often use my favorite cookies ground up for the crust. Oatmeal and shortbread are a few of my choice swap-outs for graham crackers!
1-2 Tbsp of granulated sugar
6 Tbsp melted butter
Mix until well incorporated and press into the bottom of a 9" spring form pan and up the sides 1-2 inches, or a 9.5" pie plate. If using a 9" pie plate, your crust and filling will be a bit thicker. (Not a problem, if you ask me!) Put into refrigerator to firm up while you make the filling.
Filling:
16 Ounces cream Cheese (room temp)
1 Teaspoon vanilla extract (buy extract, not flavoring, if you can - so much more flavor and worth it!)
1 Cup powdered sugar
1/2 Cup sour cream
3/4 Cup heavy cream (make sure it's heavy cream...NOT whipping cream! Heavy cream helps it set up better!)
1 Regular package of instant vanilla pudding mix
In the bowl of a stand mixer (or a large bowl, if you're using a hand mixer), combine the cream cheese, vanilla and powdered sugar until it's smooth, light and fluffy, approx 2-3 minutes. Add in the sour cream, heavy cream and pudding mix. Mix well, until it is thick, smooth and creamy, 4-5 minutes.
Pour the mixture into the crust and spread it around until it's evenly distributed and smooth. Garnish with fresh fruit, or a compote made with your favorite fruit. It is also delicious drizzled with chocolate or caramel sauce (or both!).
Enjoy!
