Simple ((Perfect)) Homemade Cheesecake




Preheat oven to 350°. Using a food processor or by hand, crush crackers and cut in butter. Press crumbs into a 10" (large) cheesecake pan. Bake at 350° for 5 to 7 minutes. Remove and set aside until ready to add the filling.


In a large mixing bowl, blend softened cream cheese on medium speed. Add sugar, eggs & vanilla. Blend for 2 minutes on medium-high speed until smooth. Scrap the sides of the bowl periodically. Pour filling into the baked crust, tap gently to remove air bubbles and bake at 350° for 40 minutes. Once cooking time is complete, turn the oven off and open the oven door. Allow the cheesecake to cool in the opened oven for 30-45 minutes. Remove from oven, cover with foil and refrigerate over night or for 8 hours.


In a small mixing bowl, combine topping ingredients. Stir until smooth. Remove cooled cheesecake from fridge ((after 8 hours to overnight)), pour the topping over the cheesecake and spread out smooth. Chill for on more hour or until ready to serve.

Release the cheesecake pan, cut with a sharp knife ((cleaning the knife between cuts)) and serve

Simple ((Perfect)) Homemade Cheesecake

December 21, 2015




2 pkgs of graham crackers ((I added 20 gingersnaps and left out 5-6 graham cracker sheets))

1 stick butter ((I prefer salted))


5 8 oz pkgs cream cheese

1 1/2 c pure cane sugar

2 1/2 t vanilla extract or vanilla bean paste

3 eggs


1 1/2 c sour cream ((not light))

1 1/2 c confectioner's sugar

3 t vanilla bean paste