Peddler's Cheesecake Recipe
A dense, ultra-creamy cheesecake recipe that uses 6 eggs for a rich custard texture. Topped with a classic sweetened sour cream layer. This recipe is durable and delicious, making it perfect for holiday gifting or corporate orders.
Ingredients
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1 tbsp white granulated sugar
- 1/3 cup melted butter
- 1/2 tsp ground cinnamon optional
- Filling:
- 4 packages 8 oz each cream cheese, softened to room temperature
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 6 large eggs room temperature
- Topping Optional:
- 1 cup sour cream
- 2 tbsp sugar
- 1 tsp pure vanilla extract
- Fresh berries or fruit for serving
Instructions
- Prep & Crust: Preheat oven to 325°F (160°C). Combine graham cracker crumbs, 1 tablespoon sugar, cinnamon, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Make Filling: In a large bowl or stand mixer, beat the softened cream cheese and 1 cup sugar until completely smooth and creamy. Scrape down the sides. Beat in 1 teaspoon vanilla.
- Add Eggs: Add the eggs one at a time, beating on low speed just until incorporated. Do not overmix.
- Water Bath: Pour batter over the crust. Wrap the bottom of the springform pan in foil and place it in a larger roasting pan. Fill the roasting pan with hot water 1 inch up the sides.
- Bake: Bake at 325°F for 55-60 minutes. The center should still jiggle slightly when shaken.
- Topping: Remove from oven. Mix sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Spread over the hot cheesecake. Return to oven (increase temp to 375°F) for 10 minutes to set.
- Cool: Cool on a wire rack completely, then refrigerate for at least 4 hours or overnight.
Notes
6-Inch Cakes: This batter is enough to fill approximately three 6-inch springform pans. Bake for 40-50 minutes, checking for the "jiggle" test.
Room Temp: Ingredients must be at room temperature to avoid lumps.
Freezing: Freezes well for up to 3 months.