Easy Cheesecake Recipe
A classic cheesecake that’s simple to make, perfectly creamy, and ideal for make-ahead entertaining.
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- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅔ cup melted unsalted butter
- 3 (8 ounce) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
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Preheat the oven to 350°F.
In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about ¾-inch up the sides of a 9-inch springform pan.
In a medium bowl, with a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as needed. Add the eggs, one at a time, beating until just incorporated (do not overbeat; this will cause cracks).
Pour the cheesecake batter into the prepared crust and wrap the bottom of the springform pan in 2 layers of aluminum foil. Place the springform pan in a large roasting pan and pour enough water in the roasting pan to reach halfway up the springform pan. Bake for 50 to 55 minutes.
Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool completely in the fridge for at least 4 hours or overnight.
Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
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