First-timer Cheesecake Recipe

Griffin LOVES cheesecake.  LOVES IT!  When she asked for a cheesecake for her birthday I decided to give making it myself a shot because the recipes looked easy enough.  I'm not sure why I was so intimidated by this and haven't made it before - it didn't turn out as pretty as a store-bought or restaurant cheesecake BUT it was delicious!!!

Here's What You'll Need (Crust)

- 1.5 cups graham cracker crumbs

- 2 tablespoons sugar

- 1 tablespoon brown sugar

- 7 tablespoons butter, melted

Here's What You'll Need (Filling)

- 32 oz cream cheese, softened to room temperature

- 1 cup sugar

- 2/3 cup sour cream

- 1 1/2 teaspoons vanilla extract

- 1/8 teaspoon salt

- 4 large eggs room temperature, lightly beaten

What You'll Do

Step 1 - Preheat the oven to 325 degrees

Step 2 - Prepare the graham cracker crust by combining the crumbs and sugars and combining well.  Add in the melted butter and use a fork to combine.  Pour the crumbs into a 9" springform pan and press firmly into the bottom and up the sides of the pan.  I felt like it worked best when I pressed it into the sides first.

Step 3 - In the bowl of your stand mixer or in a large bowl with a hand mixer add cream cheese and stir until smooth and creamy.  Don't overbeat it!

Step 4 - Add the sugar and stir again until creamy.

Step 5 - Add the sour cream, vanilla extract and salt and stir until everything is well combined, pausing periodically to scrape down the sides.

Step 6 - With the mixer on low, gradually add the lightly beaten eggs, one at a time, stirring just until each egg is incorporated.  Once all the eggs have been added, use a spatula to scrape down the sides and bottom of the bowl and mix again to make sure everything is well combined.

Step 7 - Pour the cheesecake into the prepared pan.  Place the pan on a cookie sheet covered with foil and bake on the center rack at 325 degrees for 75 minutes.  The edges should have slightly puffed and may have began to turn a light golden brown.  Full disclosure - mine was way too dark.  I should have started checking it at the one hour mark, but kind of lost track of time. 

Step 8 - Remove the cheesecake from the oven and allow it to cool for about 10 minutes and then use a knife to gently loosen the crust from inside the pan.  Do not remove the springform ring.

Step 9 - Allow the cheesecake to cool for another 1-2 hours or until it's near room temperature before transferring it to the refrigerator and allowing it to cool overnight or at least 6 hours.  Remove the ring just before serving. 

Since mine was kind of brown on top I covered it with coolwhip before serving and it was PERFECT!

NOTE! Lots of people suggested that I leave the cheesecake in the oven with the door cracked after the cooking time and let it cool as the oven cools.  Unfortunately, I had other things that needed to go into the oven BUT next time I'll definitely try that.  

If you try this out let me know how it goes!