I have been serving up this simple, delicious, tried and true cheesecake for decades. It started with Chocolate Chip Cheesecake. And then became original plain cheesecake adorned with cherries. Adorn it however you like, with peanut butter cups or chocolate drizzle. Fresh fruit or any flavor of pie filling.
The only out-of-the-ordinary item you need is a spring form pan. If you don’t have one, make the small investment. You’ll be glad you did once you’ve shared this dessert with friends a few times.
Graham Cracker Crumbs
You may think that a graham cracker crumb crust is achievable only by grabbing the premade one from your grocery store baking aisle. Not so! A food processor makes easy work out of graham crackers. Even if you don’t have one, you can crush crackers in a storage back by squeezing, pounding, or using a rolling pin. A crust is finished with a little bit of sugar plus melted butter to make it all stick together to be a formed base for the cheesecake.
The crumbs will continue to break down into tinier pieces when finishing the processing with sugar and butter.
Dump the mixture into a 9″ springform pan and use the back of a spoon or a measuring cup to evenly press it into the pan, making sure to get a little bit of crust going up the side of the pan. Just a little. It’s not going to reach the top by any means.
A Bowl of Hot Water?
Yep, place a bowl of hot water into the oven on the shelf below the baking cheesecake. It will help prevent cracks in the finished product. And make sure to read that last instruction in the recipe – bake for an hour, but don’t remove the cheesecake. Don’t even open the oven door to peek inside. Turn off the oven and allow the cheesecake to remain in the oven for another hour.
Tried and True Cheesecake
Ingredients
Graham Cracker Crust
- 1 2/3 c graham cracker crumbs 5 1/2 oz graham crackers makes the right amount of crumbs
- 1/3 c sugar
- 1/3 c butter or margarine melted
Cheesecake Filling
- 3 packages 8 oz each cream cheese, softened
- 1 can 14 oz sweetened condensed milk
- 3 eggs
- 2 t vanilla extract
Toppings
- 1 can cherry pie filling OR
- 1 sleeve crushed Oreos OR
- 2 crumbled candy bars OR
- Anything You Like!
Instructions
- Heat oven to 300°. In food processor, combine graham cracker crumbs, sugar, and butter. Process and then press evenly onto bottom of 9-inch springform pan.
- In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla, and mix well.
- Pour into prepared pan. Place into oven with a bowl of hot water placed on the shelf below the cake. (This helps reduce cracks in your finished cheesecake.) Bake 1 hour. Turn oven off, and allow to cool in oven 1 hour.
- Cool to room temperature. Slide a knife around the edges of the pan, release the pan, and remove the side of the pan. Refrigerate.
photo credit: my daughter, Annie, who is becoming quite an accomplished cook! (2023)
Leave a Reply