Easy Cheesecake
Easy Cheesecake
Cuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
45
minutesCooking time
40
minutesIngredients
2 cups graham crumbs (or one box Pamela’s gluten-free honey grahams)
2 tablespoons sugar
4 tablespoons unsalted butter, melted
4 – 8 oz packages (24 ounces) cream cheese, softened
(or 3 8 oz packages of soft cream cheese, and 1 cup sour cream)1 cup sugar
1 ½ teaspoon vanilla
3 eggs
Directions
- Preheat oven to 350°F and place a small dish of water in the oven. Butter the bottom of a 9″ springform pan.
- Pulse graham crackers in a blender or food processor to make crumbs, add sugar and butter, and mix until combined. Press the crumb mixture into the pan.
- Beat cream cheese and sugar until fluffy. Add eggs one at a time followed by the vanilla. Don’t over-beat.
- Spread batter into crust and bake for 45-55 minutes until set, but the center is still a tiny bit wobbly.
- Remove from oven and let cool for 10 minutes. Gently run a knife around the edge of the crust to loosen it. Cool for 45 minutes and remove the springform pan. Let the cheesecake cool completely at room temperature (or in the fridge if it is overnight).
- Top with blueberry pie filling or cherry pie filling and lightly sweetened whipped cream if desired.
Notes
- Adapted from spendwithpennies.com.