I posted this recipe waaaaay back in the very, very early days of the blog and I’m posting it again today not only because it’s such an amazing, creamy, velvety smooth cheesecake, but also because I know that cheesecakes scare a lot of people, so I want to do a little troubleshooting to make sure you get a perfect cheesecake every time.
Recipe adapted by Our Best Bites from A Pinch of Salt Lake
2 8-oz. packages cream cheese (NOT low-fat or fat-free), softened
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1/2 tsp. almond extract
3 c. sour cream (NOT low-fat or fat free)
1 1/2 c. graham cracker crumbs
1/3 c. white sugar
6 Tbsp. butter, melted
1/2 tsp. cinnamon
Preheat oven to 375. Combine crust ingredients and very gently pat into the bottom of a 9″ springform pan. Set aside.