This Extra Rich and Creamy Cheesecake is freezer friendly and perfect for special occasions!
Ingredients
For the Crust:
2 cups (198 grams) graham cracker crumbs
1/3 cup (67 grams) sugar
7 tablespoons (99 grams) butter, melted
For the Creamy Cheesecake:
5 blocks of full-fat cream cheese (40 ounces total) room temperature
1 and 1/2 cups (300 grams) granulated sugar
2 teaspoons pure vanilla extract
5 large eggs room temperature
3 large egg yolks room temperature
1/2 cup (113 grams) heavy cream room temperature
Instructions
For the Crust:
Preheat oven to 350 degrees (F). Lightly spray a 9″ springform pan with non-stick spray.
Wrap the bottom and sides of the pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
In a large bowl, combine graham cracker crumbs, sugar, and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan.
Bake in preheated oven for 8 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling.
For the Creamy Cheesecake Filling:
In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a very large bowl using a hand held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks, one at a time, beating well after each addition.
Add in the cream and beat until it’s just incorporated in the batter.
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