Classic Cheesecake

At the point when I was little I didn’t care for cheesecake since I thought there was genuine cheddar inside and I didn’t care for cheddar, which is a stunner since I thought all children LOVED cheddar.

There are many cheesecake plans on our blog, however there hasn’t been an exemplary cheesecake formula up to this point! In truth, I like my cheesecake stacked with additional stuff and flavors, however I am absolutely alright with plain cheesecake if it’s canvassed in chocolate.

Here is our great plain cheesecake formula. We’re giving all of you the tips so things being what they are, consummately!

Classic Cheesecake

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Recipe by thefirstyearblogCourse: DessertCuisine: AmericanDifficulty: Easy


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This easy Classic Cheesecake Recipe is as straight forward as it gets for a baked cheesecake. The vanilla cheesecake filling sits in a delicious vanilla wafer crust


  • 2 cups graham cracker crumbs

  • 1/4 cup brown sugar

  • 1/2 tsp cinnamon

  • 6 tbsp unsalted butter, melted

  • 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat

  • 1 cup sugar

  • 1 tsp vanilla extract

  • 3 eggs

  • One oven safe turkey bag (see instruction #2 under cheesecake)


  • Preheat the oven to 350º F.
  • If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the brown sugar, cinnamon and melted butter, mix well until incorporated.
  • Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  • Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
  • Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
  • Turn the oven down to 325º F.
  • Place the round springform pan inside an oven safe bag ( like one that you’d cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn’t cover the cheesecake. Set aside.
  • In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, and vanilla extract, beat again. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
  • Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
  • Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  • Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
  • Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
  • Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
  • Add your desired toppings, cut and serve. Store leftovers in an air tight container in the fridge for up to 5 days.
  • Notes
  • 8 inch cheesecake baking time: 65-75 minutes
    9 inch cheesecake baking time: 60-70 minutes


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