Last week, my friend Amy made an amazing cheesecake and it inspired Trevor, me and the girls to make one this weekend. We love cheesecake, but hate the process.
Well, King Arthur Flour found a way to make the process painless and the result full of flavor. It’s such a good recipe to keep in your back pocket and has all the ingredients I typically keep in my fridge and pantry. With less than 10 ingredients, it’s so easy to make and you can make it the night before you need it making it an easy prep ahead cake.
The girls helped us make a lot of the cake and might have even sneaked a lick here and there. I don’t blame them. It’s delicious!
Thanks, King Arthur Flour, for another amazing recipe!
- 1 1/2 cups graham cracker crumbs (9-10 whole graham crackers, crushed)
- 1/4 cup confectioners’ sugar
- 1/3 cup melted butter
- 1/8 teaspoon salt
- 2 cups cream cheese, at room temperature
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees.
- In a large bowl, stir together graham cracker crumbs, confectioners sugar, butter & salt until thoroughly combined.
- Press the crumbs into the bottom and slightly up the sides of a 9″ springform pan.
- To make the filling, mix cream cheese and sugar together until smooth. Mix in the eggs and vanilla until smooth.
- Set the pie pan onto a baking sheet, and pour the filling into the crust.
- Bake for 20 minutes; then add a crust shield, or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes. The filling won’t look entirely set in the center once done baking.
- Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it.
- Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage. Enjoy!