This decadent cheesecake is elevated to a new level of deliciousness by the addition of a thick layer of graham cracker crust on both the top and bottom of the dish. In addition to that, there is no need for a water bath with this recipe!

It does not matter how mouthwatering the filling of your cheesecake is; a cheesecake is not a cheesecake until the crust is absolutely right. To tell you the truth, most of the time the crust is what I look forward to eating the most. I’m the one that cuts the cheesecake into pieces and then sneaks a bite or two of crust from one of the other pieces so that I may eat more of it for myself. You are aware that you are responsible, as well…

For the crust, you’ll need:
  • 4 Cups.Of graham crackers crumbs.
  • 1/2 Tsp.Of salt.
  • 1/2 Cup.Of granulated sugar.
  • 3/4 Cup.Of unsalted butter – melted.
For the filling, you’ll need:
  • 4 Pkgs.Of cream cheese – softened.
  • 11/2 Cups.Of granulated white sugar.
  • 4 whole eggs at room temp.
  • 2 Tsp.Of vanilla extract.

1st Step – Prepare a 9-inch springform pan by spraying it liberally with nonstick cooking spray and preheating the oven to 350 degrees Fahrenheit. Set aside.

2nd Step – Make the graham crackers into tiny crumbs by pulverizing them in a food processor, or food chopper, or by putting them in a big zip-top bag and pounding them with a rolling pin.

3rd Step – Mix the graham cracker crumbs, butter, salt, and sugar in a large bowl. Combine so that the crumbs are evenly coated in the butter.

4th Step – Put about three cups of the crumbs in the springform pan, and then use a dry measuring cup to pack the crumbs firmly in the bottom and up the sides of the pan to make the crust.

5th Step – Put the cream cheese that has been softened, the sugar, and the vanilla extract into a mixer, and beat until smooth. Add the eggs and mix until everything is incorporated and smooth, taking care not to overmix the batter. Pour the ingredients into the crust that has been prepared.

6th Step – Spread the remaining 2 cups of the crumb mixture over the top of the filling in an equal manner and softly pack it down.

7th Step – Bake the cheesecake for 65 to 75 minutes, or until the center is almost completely set (approximately 1 inch in from the edge). The middle will continue to have a jiggly consistency.

8th Step – After it has fully cooled, place it in the refrigerator for at least four hours before cutting it into pieces and serving it. Keep a cool head.


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