Classic Vanilla Cheesecake
Smooth, sweet, and easy as pie - or, in this case, cheesecake.
Graham cracker crust
- 1 ½ cups finely ground graham cracker crumbs 1.5 sleeves of crackers
- 5 tablespoons brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons butter melted
- 2 8 oz bricks of Philadelphia cream cheese cold
- ½ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla bean paste
Graham Cracker Crust
Preheat oven to 375 degrees F. Pulverize graham crackers using a blender or food processor.
Combine graham cracker crumbs, brown sugar, and cinnamon in a mixing bowl.
Mix in melted butter until the batter is completely saturated and resembles wet sand.
Press batter into bottom and along side of pie plate.
Bake at 375 for 7 minutes and allow to cool.
Cream together sugar and cream cheese using an electric mixer.
Beat in eggs one at a time, followed by the vanilla bean paste.
Bake at 325 for 25-30 min. Turn off oven, but do not open door. Allow to rest in the oven for another 20-25 minutes, until the cheesecake no longer "jiggles". Chill in refrigerator before slicing and serving.
Feel free to use a store-bought crust!
This recipe can be made gluten free by using gluten free graham crackers or a gluten free store-bought crust.
This cheesecake was formulated for a pie plate. Please don’t use a springform pan. You will be sad. Your oven will be sad. Everyone will be sad.
This recipe is endlessly versatile. The graham cracker crumbs can be substituted for Oreo cookies to create a more cookies n’ cream cheesecake. We love to substitute the vanilla bean paste for other flavorings with the same ratio - our favorite being lemon extract. For a chocolate cheesecake, substitute ½ cup cocoa for the vanilla bean paste