My whole family loves sweets except my younger sister Demi. For whatever reason she just isn’t into them. But she does LOVE cheesecake. I have never been a huge cheesecake fan myself. I mean, I like it but not enough to find a good recipe and make one. So while hanging out with Demi, she mentioned cheesecake and I thought to myself that it’s time I figure out how to make this dessert that catches the heart of my non sweet loving sister. So here it is and let me tell you, I nailed it. This is the type of cheesecake that is more dense and thick and just creamy in your mouth. It’s truly amazing!
- For Crust
- 2 cups honey graham cracker crumbs
- 1/4 cup white sugar
- 5 tbsp melted butter
- 1/8 tsp salt
- For Filling
- 4 (8 oz) blocks of cream cheese, softened (I use Philadephia)
- 1 1/4 cups white sugar
- 1 tsp vanilla extract
- 4 large eggs
Preheat oven to 350 degrees.
In a large bowl, mix together the graham cracker crumbs, melted butter and salt until it begins to stick together and clump.
Pour into a 9 inch springform pan and press it on the bottom and about halfway up the sides.
Put the pan in the oven and bake for 10 minutes.
After time is up, remove from oven and put on wire rack to cool completely.
Once cooled, wrap the bottom and up the sides of the pan with foil. This is to prevent water from entering during cooking.
Reduce oven to 325 degrees.
In a large bowl, beat the cream cheese until fluffy. About 3-4 minutes. Add in the white sugar and the vanilla and beat well.
Add one egg at a time to the cream cheese, mixing well in between.
Pour the cream cheese filling into the cooled crust and put the pan in a cookie sheet with sides. Put in oven and then pour water in the cookie sheet. This is to help prevent the cheesecake from cracking.
Bake for 60-65 minutes or until set up still a little wobbly movement in the center. Do not overcook.
Remove from oven and allow to cool on cooling rack. Once cooled, transfer to refrigerator to allow the cheesecake to finish setting. This takes about 8 hours but is best if left overnight.
KellyNovember 11, 2019 at 2:03 am
I can’t wait to make this cheese cake. I’ve recently bought a spring pan and was wanting an easy recipe.