Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Raspberry Topping:
- 1 ½ cups fresh raspberries
Instructions
- Prepare the graham cracker crust by combining crumbs, melted butter, and sugar. Press into the bottom of a 9×13 inch baking pan and bake at 350°F (175°C) for 8-10 minutes. Let cool.
- Make the cheesecake filling by beating softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream until combined.
- Pour the cream cheese mixture over the cooled graham cracker crust, spreading evenly.
- Press fresh raspberries into the cheesecake filling and bake for 30-35 minutes, or until edges are set. Let cool in the oven for 1 hour to prevent cracking.
Notes
- Use full-fat cream cheese for the richest texture.
- Ensure all ingredients are at room temperature for smooth mixing.
- Do not overbake; the center should jiggle.
- Chill in the refrigerator for at least 4 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 350 Kcal
- Sugar: 26g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg