Indulge in the decadent, creamy goodness of this Thanksgiving Cheesecake, a delightful holiday dessert that’s surprisingly easy to make.

– 24 ounces cream cheese, softened

– 1 cup granulated sugar

– 4 large eggs

– 1 cup sour cream

– 1 teaspoon vanilla extract

– 1 1/2 cups graham cracker crumbs

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1. 1. Preheat the oven to 325°F. Grease a 9-inch springform pan.

2. 2. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy, about 2-3 minutes.

3. 3. Gradually add the sugar and beat until well combined.

4. 4. Add the eggs one at a time, beating well after each addition.

5. 5. Stir in the sour cream and vanilla extract until fully incorporated.

6. 6. Pour the batter into the prepared springform pan and smooth the top.

7. 7. Bake for 55-65 minutes, until the center is almost set. The cheesecake will still have a slight jiggle in the center.

8. 8. Turn off the oven and let the cheesecake remain in the oven for an additional 1 hour.

9. 9. Remove the cheesecake from the oven and let it cool completely on a wire rack, about 2-3 hours.

10. 10. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

To add a festive touch, top the cheesecake with fresh cranberries and a dusting of powdered sugar before serving.