Easy cheesecake recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.

Step 2

Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.

Step 3

Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.

Step 4

Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.

Step 5

With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.

Step 6

While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.

Step 7

Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.

Step 8

Pour cheesecake batter over the graham cracker crust and spread in an even layer.

Step 9

Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.

Step 10

Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).

Step 11

Continue to cool the cheesecake on the counter until it reaches room temperature.

Step 12

Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets).

Step 13

Cut and serve with whatever toppings you like.