6-Inch Cheesecake

A creamy 6-inch cheesecake with a buttery crust and classic baked texture, perfect for a small gathering or special dessert.

This 6-inch cheesecake is rich, smooth, and perfectly portioned for a smaller dessert table. It features a buttery cookie crust and a classic baked filling with a tender, creamy center. Ideal for birthdays, intimate dinners, or whenever you want a homemade cheesecake without making a full-sized cake.

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 12 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/4 teaspoon fine salt

Instructions

1. Preheat the oven to 325 F and lightly grease a 6-inch springform pan. If desired, line the bottom with parchment paper.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the pan and slightly up the sides. Bake for 8 minutes, then set aside to cool.
4. In a large bowl, beat the cream cheese until smooth and free of lumps.
5. Add the sugar and beat until well combined, scraping down the sides of the bowl as needed.
6. Mix in the egg, sour cream, vanilla extract, flour, and salt just until smooth. Do not overmix.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake for 45 to 55 minutes, or until the edges are set and the center still has a slight wobble.
9. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
10. Remove from the oven, cool completely at room temperature, then refrigerate for at least 3 hours or overnight before slicing.