Best Cheesecake Ever

READY IN: 2hrs 30mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • To make the Crust: First you want to put your graham crackers in a bowl and crush them to death!
  • You want to have very fine pieces!
  • After this add 2 teaspoons of softened butter and 2 teaspoons of sugar and mix well.
  • Then add to the springform pan and smooth out over the bottom so that it is evenly distributed.
  • Your crust is now done!
  • As for the cake: Add all cake ingredients except vanilla into a very large mixing bowl and mix until smooth (sometimes after mixing by hand for awhile I use a mixer) then add your 2 teaspoons of vanilla.
  • When all done mixing you want to very slowly pour the cake mix into your springform pan with the graham crackers so that you do not push your crust everywhere.
  • Pour it in the middle and let spread by itself.
  • You want to fill the pan about 3/4 full maybe a little more but not to the top as it will overflow.
  • Then put the cheesecake into the oven and place a sheet of aluminum foil lightly on top as not to touch the cake and let cook for 45 minutes.
  • Then remove foil and cook an additional 5-15 minutes or until slightly darker yellow tinge becomes visible on the outside top edge.
  • Then turn off oven heat and let the cheesecake sit in the oven for 1 hour.
  • After this you must remove the cake from the oven and refrigerate it for at least 1 day (2 days and it will cut better).
  • I know this might be a tease but it will be worth the wait!
  • I promise.
  • And just so you know ever since I created this evil cheesecake I now have to make it for everybody all the time so be warned.
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