Extra Rich and Creamy Cheesecake

This Extra Rich and Creamy Cheesecake is freezer friendly and perfect for special occasions!

For the Crust:

2 cups graham cracker crumbs 
1/3 cup sugar
7 tablespoons butter, melted
For the Creamy Cheesecake:
5 blocks of full-fat cream cheese (40 ounces total), softened to room temperature 
1 and 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
5 large eggs plus 3 egg yolks, at room temperature
1/2 cup heavy cream
For the Crust:

Preheat oven to 350 degrees (F).
Lightly spray a 9" springform pan with non-stick spray.
Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside. 
In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. 

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