Easy Cheesecake Recipe


 




 

For our 10 year Wedding Anniversary, the hubby asked if I would make a cheesecake for dessert.  I thought, "Why not...It's been a while since I've made cheesecake".  Normally I just use the recipe on the back of the graham cracker box but, the one I picked up didn't have one.  So, I searched for a recipe online the night before the big day.  It was too late to head out for any last minute ingredients.  After reading a few recipes, I figured out that I could probably pull something together using what I had on hand. 

The results...an easy cheesecake recipe that was good to the last slice.  Try it and you won't be dissapointed.

Crust

Ingredients
10 whole graham crackers
6 tblsp. butter (salted)
2 dashes cinnamon
9" Spring Form Pan

Preheat oven to 350 degrees.  Prepare pan with Non-Stick Cooking spray.

Crush graham crackers into fine crumbs (I used a food processor).  Set aside.  Microwave butter until melted.  Add butter and cinnamon to graham cracker crumbs.  Using a fork, mix the ingredients until the crumbs are moist with butter.  Pour into springform pan.  Use the back of a spoon or measuring cup to smooth the crust into the bottom of the pan and up the sides.  Bake in preheated oven for 8 minutes.  Set aside to cool.  Turn oven down to 325 degrees.

Cheesecake


Ingredients


2 pkg.'s Cream Cheese (room temp)
1/3 Cup Sugar
1 tsp. Vanilla
1/4 Cup Plain Yogurt
2 Eggs
Lemon Zest from 1 Medium size lemon
1 can Cherry Pie Filling for topping-optional

Preheat oven to 325 degrees

Using a mixer, blend Cream Cheese and Sugar until well combined. Add Vanilla and Yogurt. Mix until creamy. On low speed, add eggs, one at a time. Fold in Lemon Zest. Pour mixture into prepared crust. Bake in preheated oven for 45 minutes (will be jiggly in the middle). Run knife around the outside of crust to seperate from pan (to prevent cracks). Allow to cool on cooling rack. Place in refridgerator overnite. The cheesecake can be served plain or with optional topping.  Enjoy!

TIP:  To release cake from pan bottom, set on top of eye on the stove to warm the bottom slightly.  Since the crust is made with butter, it will release with the help of a knife and slide onto a cake platter.  Place back into fridge until ready to serve.