| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 10 to 12 servings |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 cups graham cracker crumbs (or cookie crumbs)
- 1 cup plus 1 tablespoon sugar
- 1 stick butter
- 3 (8-ounce) packages cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy cream
Instructions
- Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9-inch round, springform cake pan. Set aside. Using an electric beater, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture.
- Meanwhile, preheat oven to 350 degrees. Put the prepared round cake pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan. Bake until firm and golden brown, approximately 45 to 50 minutes. Cool completely before removing from the pan.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 459 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 0 g |
| Sugar | 21 g |
| Protein | 6 g |
| Cholesterol | 150 mg |
| Sodium | 294 mg |
| Serving Size | 1 of 12 servings |
| Calories | 459 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 0 g |
| Sugar | 21 g |
| Protein | 6 g |
| Cholesterol | 150 mg |
| Sodium | 294 mg |
Reviews
Ever since I found this recipe, this is the only cheesecake I make. It’s so creamy and delicious! In fact, I’m gonna make one to bring with me when I visit my brother!
I have been making this cheesecake for at least 20 years and it has got to be the BEST cheesecake I have ever eaten. I always get rave reviews and you can do so much with it as far as fruit toppings. Thanks for the best recipe!!!
Simple and delicious, perfect really
I have tried many other cheesecake recipes prior to trying this one. Each and every one of them was a total failure. The first time I tried this one, 15 years ago, it came out perfect, and still does every time.
I get many requests for this cheesecake! This is the perfect cheesecake recipe!
Fantastic recipe! Skipped the water bath (not really necessary so long as you run a knife around the edges after it comes out of the oven to prevent cracking as the cake shrinks). Added blueberry swirl to recreate the Finale Blueberry Cheesecake, and had to cook longer because of this (about 70 minutes).
I made this yesterday and I only have half left…the recipe is super easy and the texture is
light, fluffy and creamy…just what I was looking for. I will be making this recipe again…thank you!
I made this recipe and was very surprised at how great it turned out. I put my own little twist on it by substituting 1/2 cup of Praline Pecan Liqueur for half of the heavy cream and i put crushed pecans in the crust with the graham crackers. It was a hit with everyone that tried it.
I’ve made this recipe 25 times or so and it is a big hit. It does need to be cooked for at least an hour to be solid. For the crust, try mint Oreo cookies!! I have also melted Butter finger crumbles on the top by spreading them out over the last 3 minutes of cooking time. If you are having problems with cracking, you are mixing it to much. If you over mix the batter it gets air in it and that causes the cracking.
I went through recipe after recipe looking for just the simplest one and made this one. My first time making this and it came out great! I don’t know what went wrong with Jennifer in Yuba City, maybe her oven’s temp is off. Not heavy or too “pasty”. This will be my “go to” cheesecake recipe from now on.