Best recipe ever. My wonderful friend from college, Megan, gave me this recipe with a spring form pan when Stephen and I got married. It took me way too long to get around to making it – but once I did, I made it a second time less than a week or so later! Yes, we probably gained some weight that week, but we shared the cheesecakes with guests a couple times and froze some slices as well : ) (freezing is my secret favorite – it makes the future so much less work).
To make this cheesecake, you will need:
4 8oz bars of cream cheese
1.5c graham cracker crumbs
*I added chopped walnuts and cinnamon to the crust as well
1. Grease a 8” spring form pan
2. Make Crust:
> crush graham crackers
> chop nuts
> I used a quarter cup.
> combine graham cracker crumbs, sugar, butter (and walnuts & cinnamon)
> and mix well
> press into the bottom and sides of the pan
3. Make filling:
> beat cream cheese
> beat until soft, about 10 minutes
> stick with it!
> add eggs & sugar
> beat 10 minutes more
> add vanilla, fold in
> at 375 for 15 minutes
> then at 200 for 60 minutes
> leave in the oven, with the oven turned off, for 10 minutes
> then put on the counter for 30 minutes
> cover and refrigerate for 12 hours
(This is a great recipe – neither one of my cheesecakes got any cracks!)
I used frozen strawberries with this recipe.
2c frozen stawberries
> combine, stir over high heat for 5 minutes, puree all in blender, return to heat for just a bit, store & chill
Here we are!
Let me know if you try it!