Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 3 tablespoons sugar (for the crust)
- 4 packages (8 oz each) Philadelphia cream cheese, softened
- 1 cup sugar (for the filling)
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat the Oven: Begin by preheating your oven to 325°F (165°C).
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Make the Filling: In a separate large mixing bowl, beat the softened Philadelphia cream cheese with 1 cup of sugar and vanilla extract until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time, mixing on low speed just until each is incorporated. Avoid overmixing to prevent cracks in the cheesecake.
- Bake: Pour the cream cheese mixture over the prepared crust. Bake in the preheated oven for 45 to 55 minutes, or until the center is almost set.
- Cool: Loosen the cheesecake from the pan by running a knife around the edges, then let it cool completely before removing the pan’s rim.
- Refrigerate: Cover and refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.
Notes
Baking Pan: If using a dark nonstick springform pan, reduce the oven temperature to 300°F (150°C) to avoid over-browning.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 380 kcal
- Sugar: 28g
- Fat: 29g
- Carbohydrates: 31g
- Protein: 7g
Keywords: CheesecakeLovers, DessertGoals, BakingTime, SweetTreats, Yum, FoodieFavorites