Classic Vanilla Cheesecake Recipe That Everyone Will Love

Ingredients for Crust:

• 1¼ cups graham cracker crumbs, see shopping tip and prep tips to make your own crumbs
• 2 tablespoons reduced-fat butter or Smart Balance Light

Ingredients for Filling:

• 2 (8 oz.) packages reduced-fat cream cheese (I like Philadelphia 25% less fat)
• 2 large eggs, I love Egg-land’s Best eggs
• ¾ cup sugar
• 2 teaspoons pure vanilla extract

Ingredients for Topping:

• 2 cups fat-free sour cream (1 pint)
• ¼ cup sugar
• 1 teaspoon vanilla

• To make crust: Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with cooking spray.
• In a medium bowl, combine the graham cracker crumbs with the reduced‑fat butter. Reserve 1 tablespoon of crumbs for the topping. Press the remaining crumbs firmly into the bottom of the prepared pan and set aside.
• To make filling: In a large bowl, beat the reduced‑fat cream cheese with an electric mixer until smooth and fluffy. Gradually add the sugar, then beat in the eggs one at a time until the mixture is well combined. Stir in the vanilla extract. Pour the filling over the crust and spread evenly.
• Bake for about 40 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let cool on a wire rack for about 10 minutes.
• To make topping: Preheat the oven to 450°F (230°C). In a medium bowl, whisk together the fat‑free sour cream, sugar and vanilla. Spread the mixture over the slightly cooled cheesecake, sprinkle the reserved tablespoon of graham cracker crumbs on top, and bake for 5 minutes. Cool to room temperature, then refrigerate at least 6 hours or overnight before removing from the pan and serving.