Easy-Peasy Cheesecake

 

 Easy-Peasy Cheesecake

Note:  I bake this in a 10” springform pan.  A smaller pan would make this thicker, but remember to adjust your baking time.

  

Crust:

2 cups graham cracker crumbs (about 1 ½ packages)

3 tablespoons sugar

1/2 cup butter, melted

In a medium bowl, combine graham cracker crumbs and sugar.  Add melted butter; stir to combine.  Press crumb mixture into pan and bake at 350 for 10-12 minutes. (note:  I do grease the pan, but I’m not sure it’s necessary.)

Filling:

12 oz. cream cheese, softened
2/3 c. sugar
1 c. sour cream
1 tbsp. vanilla

2 eggs, room temperature

 

Preheat oven to 350 degrees. Prepare crust, set aside. In large bowl mix together cream cheese and sugar until soft and creamy.  Add in sour cream and vanilla and mix well.  GENTLY stir in eggs, one at a time (helps keep it from cracking). Pour into baked crust.

Bake at 350 for 25-30 minutes until center jiggles slightly when pan is gently shaken (center will set). Transfer to wire rack. Let cool completely, cover, and refrigerate for at least 8 hours. Cut into wedges and serve. Makes 10-12 servings.