Classic Cheesecake

Ingredients

CRUST

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 6 Tbsp butter, melted

FILLING

• 3 8oz packages of cream cheese
• 1 cup sugar
• 1 tsp vanilla extract
• 3 eggs

Instructions

CRUST

1. Preheat the oven to 350º F.
2. In a small bowl, combine crust ingredients, mix well.
3. Wrap bottom & sides of springform pan in 5 layers of aluminum foil & cut parchment paper to fit bottom.
4. Distribute crumbs evenly in the springform pan, press down. Crumbs can go up the sides a bit if desired.
5. Pre-bake crust 8-10 mins or until golden.
6. Cool crust to room temperature.
7. Turn the oven down to 325º F.

CHEESECAKE

1. In a large mixing bowl, beat 3 pks of cream cheese until smooth.
2. Add sugar & vanilla extract, beat again.
3. Add in eggs, 1 at a time, beat after each.
4. Beat the mixture for 1 additional min.
5. Pour cheesecake mixture on top of the cooled crust.
6. Place springform pan in 9x13 pan or larger. Carefully fill the 9x13 pan with water, filling it about 1” below the top of the aluminum foil on the springform pan.
7. Bake at 325º F for 60 minutes.
8. Turn the oven off and open the door a bit. Allow the cheesecake to cool to room temperature inside the oven (60-90 mins).
9. Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the springform pan) in the fridge for at least 6 hours or overnight.
10. Carefully take the cheesecake out of the pan and add desired toppings.
11. Cut and serve.

Notes

• 8”
• Active time: 30 minutes
• Total time: 12+ hours,