Easy Cheesecake

Easy Cheesecake

Equipment

  • 9″ diameter, 1.25″ tall pie pan

Ingredients

  • crust
    • 1.5 cups (128 g) graham cracker crumbs (9 whole crackers, crushed)
    • .25 cup (28 g) powdered sugar
    • 5.3 Tbsp (74 g) butter, melted
    • .125 tsp salt
  • filling
    • 2 cups (454 g, 2 large packages) cream cheese, room temparature
    • 2 large eggs, room temperature
    • 2/3 cup (152 g) sugar
    • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F.
  2. Combine crust ingredients thoroughly. Press into bottom and up sides of the pie pan. Bottom layer should be thicker than the sides.
  3. Mix cream cheese and sugar until smooth.
  4. Add eggs and vanilla to cream cheese/sugar mixture, mix until smooth.
  5. Set pie pan onto baking sheet (makes it easier to transport). Pour filling into crust.
  6. Bake cheesecake for 20 minutes.
  7. Add crust shield (cover crust with aluminum foil) if necessary to prevent burning.
  8. Bake for 10 more minutes.
  9. Remove cheesecake; once cool, refrigerate for at least 3-4 hours.

Notes

  • can do crust only on bottom if using a springform pan, still needs to be put on top of a baking sheet
  • try reducing filling sugar amount to 1/2 cup
  • original source: King Arthur Baking blah