A deliciously creamy cheesecake made with a classic graham cracker crust!
Course Dessert, Snack
Cuisine American
Keyword cheesecake, condensed milk, graham crackers, sour cream
Prep Time 20 minutesmins
Cook Time 35 minutesmins
Chill Time 4 hourshrs
Total Time 4 hourshrs50 minutesmins
Servings 5servings
Calories 600
Author Taleen Benson
Ingredients
For the graham cracker crust:
1cup (100g)gluten free graham cracker crumbs
¼cup (50g)light brown sugarpacked
3tablespoons (42g)unsalted buttermelted and cooled to room temperature
For the filling:
16ouncescream cheeseroom temperature
½cup (156g)sweetened condensed milk
¼cup (57g)sour creamroom temperature
½teaspoonvanilla extract
Instructions
Preheat the oven to 325°F. Line a 9"x5" loaf pan with parchment paper. Use a slightly larger sheet of parchment, so that you have some overhang all around. This well help lift the cheesecake out of the pan when done.
To make the crust, combine the graham cracker crumbs, brown sugar, and melted butter in a small bowl and stir well. Press the crust into the bottom of the pan and chill in the refrigerator while you work on the filling.
1 cup (100g) gluten free graham cracker crumbs, ¼ cup (50g) light brown sugar, 3 tablespoons (42g) unsalted butter
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, sour cream, and vanilla and beat until combined.
16 ounces cream cheese, ½ cup (156g) sweetened condensed milk, ¼ cup (57g) sour cream, ½ teaspoon vanilla extract
Transfer the filling onto the crust and bake for 35-40 minutes, or until filling looks set and golden in color. Cool completely, then chill in the refrigerator for at least 4 hours.
Notes
If you are not following a gluten free diet, feel free to use regular graham cracker crumbs.