Nut-Free Cheesecake with Cookie Crust
This creamy, rich cheesecake offers a delightful balance of sweetness and tang, all nestled in a buttery cookie crust. Perfect for gatherings or a special treat, this nut-free version ensures everyone can enjoy a slice without worry.
Cuisine: American
Cooking time: 35 minutes
Serves: 8
Ingredients
- 1 cup granulated sugar
- 2 cups cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup cookie crumbs (such as graham crackers or vanilla wafers)
- 4 tablespoons unsalted butter, melted
Instructions
- 1. Preheat your oven to 325°F (163°C).
- 2. In a mixing bowl, combine the cookie crumbs and melted butter, and mix until well combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- 3. In another large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, sour cream, and vanilla extract, mixing until fully incorporated.
- 4. Pour the cream cheese mixture over the prepared cookie crust and smooth the top with a spatula.
- 5. Bake in the preheated oven for 20 minutes. Once done, turn off the oven and let the cheesecake cool inside for 1 hour before transferring it to the refrigerator to chill for at least 4 hours.
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