Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine salt
Cheesecake Filling
- 16 oz (2 blocks) full-fat cream cheese, softened
- 14 oz sweetened condensed milk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- pinch salt
Optional Toppings
- Fresh strawberries
- Fresh blueberries
- Cherry pie filling
- Chocolate sauce
- Caramel sauce
- Whipped cream
Instructions
Preheat oven to 325°F (165°C).
Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Step 2
Combine graham cracker crumbs, melted butter, sugar and salt.
Mix until the texture resembles wet sand.
Firmly press into the bottom of the pan.
Bake for 8 minutes.
Cool completely.
Step 3
Beat softened cream cheese for 3 minutes until completely smooth.
Step 4
Add sweetened condensed milk.
Mix until smooth.
Step 5
Add vanilla and salt.
Mix again.
Step 6
Add eggs one at a time.
Mix on LOW speed only until incorporated.
Do not overmix.
Step 7
Pour filling over cooled crust.
Smooth the top.
Step 8
Bake 45–50 minutes.
The edges should be set while the center still jiggles slightly.
Step 9
Turn the oven OFF.
Leave cheesecake inside 1 hour with the oven door slightly open.
Step 10
Cool completely.
Refrigerate at least 6 hours.
Preferably overnight.
Step 11
Remove springform ring.
Slice using a warm knife cleaned between cuts.
Serve with desired toppings.
Notes
✔ Use full-fat cream cheese for the creamiest texture.
✔ Bring cream cheese and eggs to room temperature before mixing.
✔ Avoid overmixing after adding eggs to reduce the risk of cracks.
✔ Pre-bake the crust to keep it crisp.
✔ Chill overnight for the best flavor and clean slices.
✔ Always use a springform pan for easy removal.
✔ The cheesecake is done when only the center gently jiggles.
✔ A warm knife creates bakery-quality slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian