May 24, 2014
Who doesn’t love cheesecake? I love a good cheesecake, that’s why I make them all the time! My daughters absolutely love plain cheesecake with a graham cracker crumb crust. I have to admit it is very delicious and it is hard to only eat one piece! If you like cheesecake, you will love this recipe, it is so good!
This is my regular cheesecake recipe that I use a lot, it is very creamy. You can make the perfect cheesecake every time with this recipe. With this recipe you can easily change up the flavors by using a different crust, adding chocolate, add your favorite candy bars or maybe top is with fruit or chocolate, caramel, etc.. My wife likes me to add Butterfinger bars in the filling and on top drizzled with chocolate. I chop the Butterfingers into large pieces and place them in the bottom before pouring in the filling. The Butterfinger cheesecake is delicious!!
For the crust:
1 – 3/4 cups Honey Maid Graham Cracker Crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter melted
For the filling:
1 cup granulated sugar
3 – 8 ounce packages of Philadelphia cream cheese
2 teaspoons of pure vanilla extract – use the best vanilla you can buy, it makes a difference!
3 large eggs
1 cup sour cream
To get started, prepare your spring form pan. Be sure that it is assembled correctly so that it doesn’t leak at the bottom. I spread butter on the bottom and side, then insert a round piece of parchment paper to line the bottom. This will make it much easier to remove the cheesecake.
Preheat oven to 350 degrees.
For the crust:
In a bowl mix together the graham cracker crumbs, sugar and butter. Pour the crumbs into the pan. Spread using a spoon to cover the bottom and about one inch high on the sides.
For the Cheesecake filling:
Set out the cream cheese and eggs, let them come to room temperature. In a clean mixing bowl, blend the cream cheese and sugar until combined, scraping down the sides of your bowl as needed. Blend in eggs one at a time until combined, be sure not to over blend the eggs. Blend only until the yolk is mixed.
Now, add the vanilla, using a spatula fold until vanilla is blended. Add the sour cream, again using your spatula fold in the sour cream. Pour filling over the graham cracker crumbs and smooth the top.
Cheesecake filling poured on top of the graham cracker crumbs.
Before placing in the oven, wrap bottom of spring form pan tightly with 2 layers foil and place into a larger, deep baking pan. Pour water into large pan until water reaches about halfway up the sides of the spring form pan to create a water bath.
Carefully place pan in oven and bake at 350 degrees F for about 45 minutes or until center is set and the top looks slightly dry. Don’t over cook or it will not be very creamy, keeping watching every few minutes until the center is set then remove from oven.
Cool cheesecake on a wire rack.
Place pan into the fridge to chill overnight but do not cover the cheesecake. Remove cheesecake from pan after cheesecake has been chilled overnight. Remove from the spring form pan and place on your favorite cake dish! You are now ready to eat or you can add a topping or not. It’s great just plain! 🙂
It’s time to eat cheesecake! This is very easy and it’d very delicious but not fat free!!
I hope everyone has a wonderful Memorial Day!