I have had this recipe forever.   It will never let you down.  I used it to make the wedding cakes for Jock and Angie’s wedding.  There is nothing more to say, except it is a winner!

Print Recipe

Cheese Cake

Prep Time

30 minutes

Cook Time

50 minutes

Passive Time

24 hours

Servings

Ingredients

• 3 packages cream cheese 8 ounces each brought to room temperature
• 1 1/2 cup sugar
• 1/2 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter melted

Prep Time 30 minutes Cook Time 50 minutes Passive Time 24 hours Servings Ingredients 3 packages cream cheese 8 ounces each brought to room temperature 1 1/2 cup sugar 1/2 teaspoon salt 4 eggs 1 teaspoon vanilla 1 1/2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup butter melted

Instructions

1. Place graham cracker crumbs, sugar and melted butter in food processor and mix until incorporated. Place in a 9" spring form pan. With a spoon press crumbs up against the side of the pan about 1/3 of the way. Smooth out the bottom.

   
2. Beat cream cheese, 1 1/2 cups sugar with an electric mixer until light and fluffy. About 15 minutes.

   
3. Add salt, eggs and vanilla and mix until fully incorporated. Pour into pan with graham cracker crust. Bake at 350 degrees for 50 minutes or until slightly golden on top. It will probably still be a lightly jiggly but it will solidify as it cools.

   
4. Cool on counter top. Run knife around the edge and remove side of spring form pan. Cover the cake with plastic wrap and refrigerate until serving time. At least 12 hours. Cake may me frozen.

   

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