Cheesecake is a pretty popular dessert, but I don’t think it gets made from scratch as often as it should because it kind of seems like a giant hassle to make. I don’t know if it’s the temperamental springform pan, the stressful bain-marie (water bath), or the lengthy baking time, but it has that air of a high maintenance dessert about it.But cheesecake lovers–rejoice!! I have a cheesecake recipe for you today that is as simple as it is delicious. You are welcome, friends!
Easy 3-Layer Cheesecake
Author: Lulu the Baker
Recipe type: Dessert
Ingredients
For the crust:
- 10 graham crackers (the big rectangles)
- ¼ cup melted butter
- ¼ cup sugar
For the filling:
- 2 8-oz packages cream cheese, at room temperature
- ½ cup sugar
- 1 teaspoon vanilla
- 3 eggs, at room temperature
For the topping:
- 1 pint sour cream
- ¼ cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F. Process the graham crackers in a food processor until they are finely crushed. Add the melted butter and sugar, and pulse until combined. Press the mixture into the bottom and up the sides of a 9" pie plate. Bake at 350°F for 5 minutes, then set aside.
- While the crust cools, beat the cream cheese in a medium bowl until smooth. Add the sugar and vanilla, beating again until smooth. Add the eggs one at a time, beating each until smooth. Pour the filling over the crust and bake for 35 minutes. Remove from the oven and set aside.
- Turn the oven temperature down to 300°F. While the cheesecake cools, prepare the topping my beating the sour cream, sugar, and vanilla until well combined. Pour the mixture evenly over the top of the cheesecake. Bake the cheesecake for 5 minutes, then turn the oven off but continue baking the cheesecake until the topping looks set, about 15 minute more. Remove the cheesecake from the oven and allow to cool completely before serving.
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