Easy Classic Cheesecake is as simple as the name suggests. You can whip this up before going to bed, and allow the cheesecake to chill overnight in the fridge. Make your own graham cracker crust, or use a store-bought one to save even more time!
I always have such a backlog of recipes I want to make. Sometimes it’s hard to keep them all straight, and inevitably, I forget about some until months later.
Other times, when reading various food blogs, I come across something I have to make ASAP, even if it means deviating from the budget or making an extra trip to the grocery store in the middle of the week.
One of my favorite desserts is a slice of plain cheesecake with a cup of coffee. A good cup of coffee paired with a good cheesecake is all you need to make the world right again.
I am firmly in the a-good-cheesecake-needs-no-toppings camp. I’m the same way with steak. Virtually everyone in Jay’s family uses steak sauce, and while it has its place, I am of the belief that a good steak needs nothing more than some salt, pepper, and a drizzle of good quality olive oil.
And this is coming from the woman who, as a child, doused her steaks in ketchup, but I’ve come a long way since then!But this post is not about steak, it’s about cheesecake. This doesn’t take that long to put together–Honestly, the graham cracker crust takes longer, assuming you choose to make it from scratch. Baking time is only 40-45 minutes, although you do want to chill this in the fridge for at least 4 hours.
I made this about an hour before going to bed one evening, so it was refrigerated overnight.
And the next day, it was even more delicious, making the perfect afternoon snack. Thanks for the inspiration, Carla!
- 2 8-oz. packages cream cheese, softened
- 1/2 C sugar
- 1 tsp. vanilla
- 2 large eggs
- 1 graham cracker crust, homemade or store-bought
Make the graham cracker crust first, if making from scratch. Allow to cool before making the cheesecake filling.
Preheat the oven to 325 degrees F.
In a medium mixing bowl, beat together the cream cheese, sugar and vanilla. Beat in the eggs one at a time, being careful not to overmix.
Carefully pour the filling into the prepared pie crust. Bake for 40 minutes or until the center is set, but still jiggles if you shake the pan.
Cool for 1 hour on a wire rack. Refrigerate for at least 4 hours, preferably overnight.