Easy Cheesecake with a Sourdough Graham Cracker Crust
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Try this delectable twist on classic cheesecake: a smooth and creamy delight nestled on a homemade sourdough graham cracker crust, no water bath required! Enjoy the sweet, sourdough crust that perfectly complements this velvety, smooth cheesecake filling.
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If you love cheesecake, you will rave over this delightful yet simple cheesecake recipe. The star of the show? A Homemade Sourdough Graham Cracker Crust.
Homemade Sourdough Graham Crackers offer a unique twist to this classic dessert. Made with ingredients like whole wheat flour and honey, sourdough discard is added for extra tang and chewiness to the simple crust.
If the homemade crust wasn’t enough to convince you, then the luscious cheesecake filling will! A blend of cream cheese, sour cream, sugar, vanilla, and eggs creates the most velvety mixture. You won’t believe how smooth, creamy, and crack-free this filling is. Seriously, each bite is decadent.
Savor this delightful dessert as is, or enhance it further with your choice of delicious toppings, like fresh strawberries and a dollop of whipped cream, for an added burst of flavor and texture.
Now, this exceptional graham cracker crust isn’t limited to this cheesecake recipe alone! It perfectly complements a variety of other favorites, including key lime pie, pumpkin cheesecake, and more.
Treat your taste buds to the best cheesecake with the perfect graham cracker crust, and let every bite encapsulate the essence of homemade goodness.
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Why You’ll Love This Recipe:
Texture
Store-bought cheesecakes will be put to shame with this homemade recipe. Each bite of this classic choice cheesecake is silky smooth, extra creamy, and decadent.
Flavor
A creamy cheesecake filling and a homemade graham cracker crust are the perfect balance. Serve plain or top with your favorite toppings for an extra burst of flavor.
No Water Bath!
So many people avoid making cheesecake from scratch because the extra step of a water bath sounds too intimidating. Well, no worries there! This recipe bakes a beautiful and decadent cheesecake without a water bath.
Ingredients
Sourdough Graham Cracker Crust
Sourdough Graham Crackers – I use my recipe for homemade sourdough graham crackers to create this delicious crust.
Unsalted Butter – Melted butter will quickly create a crust out of graham crackers.
Sugar – To bring extra sweetness to the graham crackers crust.
Salt – Adding a pinch of salt helps to highlight the sweetness of this homemade crust.
Cheesecake
Cream Cheese – It is crucial that the cream cheese is at room temperature for the filling to be silky smooth.
Sugar – To sweeten the cheesecake filling.
Sour Cream – Sour cream gives an excellent tang and extra creaminess to the cheesecake filling.
Vanilla – Be sure to use vanilla extract, instead of imitation, for the best flavor.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Eggs – Just like the cream cheese, make sure that the eggs are at room temperature. This will reduce the chances of the cheesecake cracking.
Supplies
Food Processor
Spatula
9″ Springform Pan
How to Make Cheesecake with a Sourdough Graham Cracker Crust
Preheat the oven to 325 degrees f.
Sourdough Graham Cracker Crust
Place whole graham crackers in a plastic bag and crush with a rolling pin or pulse in a food processor until fine.
In a medium bowl, mix the sourdough graham cracker crumbs, sugar, melted butter, and salt until the consistency is that of wet sand.
Place the mixture in the bottom of a 9″ springform pan. Press the crust firmly with a clean measuring cup on the bottom of the pan and up the sides of the pan. Set aside.
Cheesecake Filling
Place the room-temperature cream cheese in a bowl of a stand mixer with the paddle attachment. Mix on low until smooth and creamy. (Be sure not to overbeat as this will add air to the mixture and increase chances for cracking. )
Add the sugar and continue to mix on low until creamy. Stop to scrape the sides of the bowl to ensure that all of the ingredients are mixed in evenly.
Now add the sour cream, vanilla extract, and salt. Mix on low until just combined.
Finally, add lightly beaten eggs to the filling, one at a time. Mix on low speed until each egg is combined. Finally, stop to scrape the sides of the bowl.
Bake
Pour the cheesecake filling on top of the sourdough graham cracker pie crust. Smooth the top with a spatula. Place the pan on top of a rimmed baking sheet with a piece of parchment paper, just in case of a mess.
Bake the cheesecake for 65-75 minutes, or until the edges are slightly puffed up and lightly golden brown, the edges are springy to the touch, but the center still has a slight jiggle.
Place the cheesecake on top of the oven to gradually bring it back to room temperature. After 10 minutes, use a sharp knife to carefully loosen the cheesecake from the pan. While the cheesecake cools, it will shrink, so this prevents the cheesecake from cracking.
Allow the cheesecake to cool for 1-3 hours, or until at room temperature before covering it with aluminum foil and chilling in the fridge. Chill the cheesecake for at least 6 hours (overnight is best), before slicing and serving individual slices.
Baking Tips
- Make sure that your cream cheese, sour cream, and eggs are at room temperature. Not only will this help create a smooth, silky texture, but it also helps to minimize any potential of cracking in the cheesecake.
- Mix the ingredients on low speed. Mixing the filling on anything higher will add air to the filling which can cause cracks in the cheesecake filling.
- Frequently stop to scrap the sides of the bowl when mixing the filling to ensure that all the ingredients are evenly combined.
- Place the cheesecake on top of a rimmed baking sheet lined with parchment paper, just in case there are leaks.
- To prevent shocking the cheesecake after removing it from the oven, allow it to cool on top of the oven. This will most likely be the warmest spot in the house and the cooling will be more gradual.
- The cheesecake will shrink while it cools, so be sure to loosen the cheesecake with a sharp knife after 10 minutes out of the oven.
How to Serve
This delicious cheesecake with a sourdough graham cracker crust is divine on its own, but you can personalize it with your favorite toppings such as fresh fruit, caramel sauce, or a dollop of whipped cream.
Variations
This sourdough graham cracker crust is also the perfect substitute crust for all of your favorite cheesecake recipes! Swap out the crust of a key lime pie, salted caramel, or chocolate cheesecake, and give these recipes a sourdough twist.
How to Store
Store leftover cheesecake in an airtight container covered in plastic wrap for 3-4 days.
To freeze, wrap tightly in plastic wrap and then place the cheesecake in an airtight container or heavy-duty freezer bag. Freeze for 1-2 months. Place in the fridge to thaw overnight before serving.
FAQs:
Do I have to pre-bake the graham cracker crust before baking the cheesecake?
No pre-bake is necessary for this recipe! Simply assemble the crust, layer the cheesecake filling, and bake all at once. The crust will be crispy, while the filling will be creamy.
Can I use whipped cream cheese instead of blocks?
Do not use whipped cream cheese for this recipe. Room-temperature blocks of cream cheese will give you the best cheesecake for this recipe.
Happy baking!
More Recipes Like This:
Strawberry Rhubarb Pie with a Sourdough Pie Crust
Cheesecake Recipe with a Sourdough Graham Cracker Crust
Try this delectable twist on classic cheesecake: a smooth and creamy delight nestled on a homemade sourdough graham cracker crust, no water bath required. Enjoy the tangy undertones of the sourdough complementing the rich, velvety cheesecake filling.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
Sourdough Graham Cracker Crust
- 1 1/2 cups sourdough graham cracker crumbs
- 1/4 cup white sugar
- 5 Tablespoon melted butter
- pinch of salt
Cheesecake Filling
- 32 ounces cream cheese (4 blocks), room temperature
- 1 1/3 cup white sugar
- 2/3 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- pinch of salt
- 4 large eggs, room temperature
Instructions
1. Preheat the oven to 325 degrees f.
Sourdough Graham Cracker Crust
2. Place whole graham crackers in a plastic bag and crush with a rolling pin or pulse in a food processor until fine.
3. In a medium bowl, mix the sourdough graham cracker crumbs, sugar, melted butter, and salt until the consistency is that of wet sand.
4. Place the mixture in the bottom of a 9" springform pan. Press the crust firmly with a clean measuring cup on the bottom of the pan and up the sides of the pan. Set aside.
Cheesecake Filling
5. Place the room-temperature cream cheese in a bowl of a stand mixer with the paddle attachment. Mix on low until smooth and creamy. (Be sure not to overbeat as this will add air to the mixture and increase chances for cracking. )
6. Add the sugar and continue to mix on low until creamy. Stop to scrape the sides of the bowl to ensure that all of the ingredients are mixed in evenly.
7. Now add the sour cream, vanilla extract, and salt. Mix on low until just combined.
8. Finally, add lightly beaten eggs to the filling, one at a time. Mix on low speed until each egg is combined. Finally, stop to scrape the sides of the bowl.
Bake
9. Pour the cheesecake filling on top of the sourdough graham cracker pie crust. Smooth the top with a spatula. Place the pan on top of a rimmed baking sheet with a piece of parchment paper, just in case of a mess.
10. Bake the cheesecake for 65-75 minutes, or until the edges are slightly puffed up and lightly golden brown, the edges are springy to the touch, but the center still has a slight jiggle.
11. Place the cheesecake on top of the oven to gradually bring it back to room temperature. After 10 minutes, use a sharp knife to carefully loose the cheesecake from the pan. While the cheesecake cools, it will shrink, so this prevents the cheesecake from cracking.
12. Allow the cheesecake to cool for 1-3 hours, or until at room temperature before covering it with aluminum foil and chilling in the fridge. Chill the cheesecake for at least 6 hours (overnight is best), before slicing and serving individual slices.
Notes
Baking Tips
- Make sure that your cream cheese, sour cream, and eggs are at room temperature. Not only will this help create a smooth, silky texture, but it also helps to minimize any potential of cracking in the cheesecake.
- Mix the ingredients on low speed. Mixing the filling on anything higher will add air to the filling which can cause cracks in the cheesecake filling.
- Frequently stop to scrap the sides of the bowl when mixing the filling to ensure that all the ingredients are evenly combined.
- Place the cheesecake on top of a rimmed baking sheet lined with parchment paper, just in case there are leaks.
- To prevent shocking the cheesecake after removing it from the oven, allow it to cool on top of the oven. This will most likely be the warmest spot in the house and the cooling will be more gradual.
- The cheesecake will shrink while it cools, so be sure to loosen the cheesecake with a sharp knife after 10 minutes out of the oven.
How to Store
Store leftover cheesecake in an airtight container covered in plastic wrap for 3-4 days.
To freeze, wrap tightly in plastic wrap and then place the cheesecake in an airtight container or heavy-duty freezer bag. Freeze for 1-2 months. Place in the fridge to thaw overnight before serving.
FAQs:
Do I have to pre-bake the graham cracker crust before baking the cheesecake?
No pre-bake is necessary for this recipe! Simply assemble the crust and then layer the cheesecake filling and bake all at once. The crust will be crispy, while the filling will be creamy.
Can I use whipped cream cheese instead of blocks?
Do not use whipped cream cheese for this recipe. Room-temperature blocks of cream cheese will give you the best cheesecake for this recipe.
I used sour dough crumbs instead of graham crackers , I used yogurt instead of sour cream I used blueberry and strawberry whipped cream cheese all I had on hand . Turned out beautiful.
Oh I was going to ask if I could use plain Greek non fat yogurt instead sour cream!!!
Didn’t know if it needed more fat to hold up!!! I’m excited to try!