Vanilla Cheesecake
To make ahead: Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
- 4 packages (8 ounces each ) cream cheese, softened
- 1-1/2 cups sugar
- 3 tablespoons vanilla extract
- 1/8 teaspoon salt
- 4 large eggs, room temperature, lightly beaten
Directions
- Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up side of a greased 9-in. springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet.
- Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
