I couldn’t share recipes without including cheesecake. It’s my family’s favorite. Always requested for birthdays and celebrations! This recipe makes a rich, decadent cheesecake... that's worth the calorie splurge!
One important point – it requires chilling overnight, or at least for 12 hours, before serving.
1 ½ cups graham cracker crumbs
½ cup (1 stick) melted butter
3 8-ounce packages of cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
½ cup (1 stick) melted butter, cooled to room temperature
1 teaspoon vanilla extract (or lemon or orange, or any flavor you prefer)
Preheat oven to 400 degrees F.
Lightly spray a 9-inch spring form pan with baking spray. Set aside.
For the graham cracker crust:
In a bowl, combine the graham cracker crumbs with the ½ cup melted butter. Press crumbs evenly onto the bottom of the pan. Bake for 5 to 8 minutes. Remove from oven and cool slightly before adding the cheesecake filling.
For the cheesecake filling:
Beat together cream cheese and sugar until light and fluffy (about 5 minutes). Add the eggs one at a time, beating after each addition. Blend in the ‘cooled’ melted butter and vanilla extract (or the flavor extract that you prefer). Pour mixture into spring form pan and bake 15 to 20 minutes. Turn the oven off but leave the cheesecake in the oven while it cools. The center of the cheesecake will still appear a little jiggly. This is okay. Leave the cheesecake in the spring form pan and place in your refrigerator overnight or for at least 12 hours before serving (the cheesecake firms up as it chills).
To serve, remove the sides of the spring form pan. Garnish with whipped cream and fruit. Enjoy!!