- 2 cups graham crumbs
- 2 tablespoons sugar
- 2/3 cup c melted
- 24 oz cream cheese softened
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla
Preheat oven to 350°F.
Mix crust ingredients until well combined. Press into a 9″ springform pan.
Beat cream cheese, sugar and vanilla until fluffy.
Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).
Pour cheesecake into crust and bake 35-45 minutes *see note or until the center is almost set. (It will still be a tiny bit wobbly in the middle).
Remove from oven and cool 10 minutes. Gently run a knife around the edge of the crust to loosen. Cool 45 minutes.
Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
Saturated Fat: 18g
Vitamin A: 1136IU