For all the cheesecake lovers like myself I present a classic cheesecake recipe. From the graham cracker crust to the rich and creamy cake, it doesn’t get much classier than that, unless of course we add a spot of tea and wear big hats! Enjoy!
This is actually the first cheesecake I’ve ever made. I received the springform cake pan as a Christmas gift and couldn’t hardly wait to make a cheesecake. So after eating through most of our leftover holiday goodies, I finally was able to make one, and might I add, I think it turned out pretty darn good.
This is actually the same as Philadelphia Classic Cheesecake…minus the Philadelphia cream cheese. Although I’m sure using it would make it even better if that’s possible! Hard to imagine. My family plowed through this baby!
I’ll just let the photos do all the talking. I quite enjoyed photographing it 🙂
1-1/2 c. graham cracker crumbs
3 T. sugar
1/3 c. butter, melted
4 pkg. (8-oz.) cream cheese, softened
1 c. sugar
1 t. vanilla
-Preheat oven to 325.*
-Mix your graham cracker crumbs, 3 T. sugar and melted butter; press onto bottom of 9-inch. springform cake pan.
-Beat cream cheese, cup of sugar and vanilla with a mixer until blended. Add eggs in one at a time, mixing on low after each just until incorporated. Pour over crust.
-Bake 55 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim.
-Refrigerate 4 hours.
-Top with whatever pleases you! (pie topping, fresh fruit, or sauces)
*Reduce oven temperature to 300 if using a dark nonstick springform pan.*