- Prep Time : 10 minutes
- Cook Time : 55-60 + 4 hours cooling minutes
- Yield : Approximately 8 slices
Preheat your oven to 325 degrees Fahrenheit.
Prepare a 9 inch spring form baking pan by spraying it with non-stick cooking spray.
Prepare your graham cracker crumbs. I used whole graham crackers and put them in our food processor. Another tip is to put the graham crackers into a large ziplock bag, close it tightly and using a rolling pin roll the pin over the crackers to crumble them.
In a medium size bowl combine the graham cracker crumbs, melted butter and 3 Tablespoons sugar. Press the mixture into the bottom of the spring form pan.
In an electric mixing bowl combine the softened cream cheese, sugar, vanilla and eggs until creamy and incorporated.
Pour over the graham cracker crust.
Place the cheesecake in the oven for 55-60 minutes. The outsides should be a light golden brown and the inside should look like it's just barely done.
Let the cheesecake sit out for 1 hour to cool. Then, place it in the refrigerator for 4 hours to chill.
Serve topped with your choice of topping. Give strawberry sauce a whirl!
I’m a fan of this cheesecake because it’s just so simple to put together and tastes amazing!! The best part about a basic cheesecake recipe is that you can dress it up by drizzling in a syrup (strawberry, cherry, blueberry, etc.) or topping it with crunched up Oreo cookies, Reese’s Peanut Butter Cups or chopped nuts. The possibilities are endless!
This cheesecake is a bit more dense than others but is rich and creamy. My family devoured it and asked for seconds. We topped ours with a delicious strawberry sauce. Mmmmm!