I’m a huge cheesecake fan- something about the creamy filling and the crunch of the graham cracker crust just speaks to me. I’d never given the treat a try of my own before, so I figured the time had come!
- 4 4.5 in springform pans
- 1 c graham crackers, crushed finely
- 2 1/2 tbsp sugar + 3/4 c sugar
- 3 tbsp melted butter
- 24 oz. cream cheese
- 3 eggs
- 1 1/2 tsp vanilla extract
Preheat an oven to 300 degrees. Stir together the butter, 2 1/2 tbsp sugar, and graham cracker crumbs. Press equal amounts into the bottom of each springform pan and bake for 5-6 minutes. Let cool and set aside.
Meanwhile, using an electric mixer, combine the cream cheese and remaining sugar with the vanilla until light and fluffy. Beat in each egg one at a time until fully combined. Pour equal amounts of the mixture over each of the four crusts. Bake for 45 minutes or until firm. Remove from oven and loosen edges with a knife. Let cool on counter for 45 minutes. Then, chill in fridge for at least 6 hours before enjoying.