Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: About 5 hours (including cooling and refrigeration)
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 packets (8 ounces each) cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup heavy cream
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Take a 9-inch springform pan and set aside.
- Make the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Stir until well mixed. Press this mixture onto the bottom and up the sides of the springform pan. Use the back of a spoon or a flat-bottomed measuring cup to compact the crumbs firmly.
- Mix the Filling: In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, continuing to beat until well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, fold in the heavy cream until the mixture is homogeneous.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust and smooth the top. Bake in the preheated oven for 45 to 50 minutes, or until the cheesecake is set and the edges are lightly browned.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving.
- Serve: To serve, carefully remove the cheesecake from the springform pan and slice into pieces.
Notes:
- For a smoother cheesecake, ensure all ingredients are at room temperature before beginning.
- The cheesecake can be garnished with fresh fruit, whipped cream, or a simple dusting of powdered sugar for added flair.
- Store any leftovers in the refrigerator, covered, for up to 3 days.