Ingredients
Scale
- 2 cups (198 grams) graham cracker crumbs
- 1/3 cup (67 grams) sugar
- 7 tablespoons (99 grams) butter, melted
- 5 blocks full-fat cream cheese (40 ounces total) room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 1 tablespoon pure vanilla extract
- 5 large eggs room temperature
- 3 large egg yolks room temperature
- 1/2 cup (113ml) heavy cream room temperature (use an extra 1/4 cup for even creamier cheesecake)
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a 9" springform pan with non-stick spray.
- Wrap the bottom and sides of the pan with heavy-duty tinfoil to prevent water from seeping in during the water bath.
- In a large bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Firmly pat the mixture into the prepared pan to form the crust.
- Bake in the preheated oven for 8 minutes. Once baked, allow the crust to cool on a wire rack while preparing the cheesecake filling.
Notes
For a richer cheesecake, consider adding an extra 1/4 cup of heavy cream to the filling.
Make sure all ingredients are at room temperature for the best mixing results.
Use a water bath during baking to ensure even cooking and prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 800
- Sugar: 55g
- Sodium: 500mg
- Fat: 50g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.