Cheesecake

A classic baked cheesecake with a buttery graham cracker crust and a rich, creamy filling, topped with toasted almonds for a delightful crunch.

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Ingredients

1
Preheat oven to 325°F. In a bowl, mix 1.5 cups graham cracker crumbs with 0.5 cup melted butter until evenly moistened.
2
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until set and lightly golden; let cool.
3
In a large bowl, beat 24 oz softened cream cheese with 1 cup sugar until smooth and creamy, about 2 minutes.
4
Add 3 eggs one at a time, beating well after each addition. Mix in 0.5 cup sour cream and 1 tsp vanilla extract until just combined.
5
Pour the filling over the cooled crust. Smooth the top with a spatula.
6
Bake for 55-65 minutes until the edges are set but the center jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour.
7
Refrigerate for at least 4 hours or overnight. Before serving, toast 0.5 cup sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3 minutes.
8
Sprinkle the toasted almonds over the top of the chilled cheesecake. Slice and serve.

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