I had a real hankering for cheesecake the other day and it had been a while since I had made one. I remember the very first cheesecake I ever made, when I didn’t realize the volume of what the recipe called for and I ended up with two huge loaf pans of cheesecake. Don’t get me wrong, it was really good, but I ate it and ate it and ate it. This recipe is just enough for six or eight servings (depending on how generous your servings are) and between my husband and me, that means only a day or two! And it is super simple too.
1 cup graham cracker crumbs (about 1 package of crackers crushed, if you don’t have the ready made crumbs)
1 Tbs. sugar
Pinch of salt
3 Tsp unsalted butter (omit the pinch of salt if you use salted butter), melted
2- 8 oz. pkgs. Cream cheese, softened
½ cup sugar
½ tsp. vanilla
Preheat oven to 325°
To make graham cracker crust
Mix crushed graham crackers, sugar, salt and melted butter in a large bowl. When completely mixed pour into a pie pan and using either your fingers or the back of a large spoon, press firmly to bottom and sides of pan.
To make cheesecake filling
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Pour into crust
Bake 40 min or until center is almost set. Cool. Refrigerate 3 hours.
Adapted from http://www.kraftrecipes.com