Cheesecake is commonly served at celebrations during holidays, as well as throughout the year for any time desserts. Cheesecake has many variations from New York style to marbled, including different fruit toppings. The choice is yours as to the toppings, as this recipe is for a simple homemade cheesecake.
You will need:
- 1 cup of graham cracker crumbs
- 3 tbs. of sugar
- ¼ cup melted butter
- 24 ounces softened cream cheese
- 3/4 cup of sugar
- 1 tsp. vanilla
- 3 eggs
- Oven
- Pie pan, 9 inch
- Mixer
- Timer
- Bowl and spoon
- toothpick
Step 1: Add graham cracker crumbs, 3 tablespoons of sugar and ¼ cup of melted butter into the bottom of the pie pan and mix together until solid yet moveable. Press into the pie pan for a crust using the back of a spoon. Place the pie pan into the oven and bake for 10 minutes at 350 degrees Fahrenheit.
Step 2: Add cream cheese, ¾ cup of sugar and vanilla extract into bowl. Mix using electric mixer on medium speed until all is well blended together. Add one egg at a time and mix well after each. If you do not have an electric mixer, you can use a fork or a whisk to do the job. It is best to mix until no separate ingredients can be identified. Eggs are well blended when they are no longer seen as a separate ingredient.
Step 3: Pour the mixture into the pie pan and bake for 10 minutes at 450 degrees Fahrenheit. After 10 minutes of baking at 450 degrees Fahrenheit, set to reduced temperature of 250 degrees Fahrenheit, and then bake for an additional 30 minutes. Use the toothpick to stick into the center of the cheesecake to check and see if it is done. The toothpick will come out clean with no cake particles stuck to it if it is done. If it does not come out clean, cook for an additional ten minutes and check again. Keep doing this until the toothpick comes out clean.
May 7th, 2011 at 10:15 pm
It was a great help to get step by step. Got a bit lost at the end with the temp. And timing.
May 8th, 2011 at 11:58 pm
I apologize for the confusion, I will fix it shortly! Thanks for the heads up and for reading my site!
May 22nd, 2011 at 1:05 am
First off thanks for the recipe…..I found it to be easy and inexpensive. I too was puzzled by the looseness of the cream cheese stuffing. Although I followed the directions to the T, it didn’t look finish after Tue quoted baking time. I let in bake five additional minutes. It was great. I added Snickers and caramel topping and served it with blue bell homemade vanilla icecream. Let me tell you, I’ve become the neighborhood bakery. Thanks!
May 24th, 2011 at 12:25 am
Sometimes the cooking times with different types of ovens will vary by a few minutes. Nothing to worry about though. Remember, you can always check the doneness by using a toothpick before removing from the oven. Hope you enjoyed the cake!
June 17th, 2011 at 6:03 am
I Love this recipe, i mixed it by hand thouhgh. ^-^
June 17th, 2011 at 8:03 pm
how is it suppoet look look when it comes out? i never made cheesecake from the oven.
June 17th, 2011 at 10:08 pm
Should have a small light brown crust around on the outside. Thanks!
August 12th, 2011 at 3:03 am
veri helpful recipe
September 5th, 2011 at 4:24 am
Can’t wait to make this! Sounds so yummy!
September 24th, 2011 at 3:59 pm
I have done this recipe so many times i love it!!
October 4th, 2011 at 7:15 am
ok but you mentioned the use of a tooth pick i understand why but what should the result be upon removal of the pick Thanks
October 4th, 2011 at 2:21 pm
Should pull out clean. no cheese cake on the tooth pick. Thanks
November 6th, 2011 at 6:13 pm
Giving this a shot, not once in my life have i ever tried a homemade cheesecake, so i am axtious to see how it comes out, 15 min left till it comes out of the oven, sooooooo excited
December 17th, 2011 at 3:16 am
sorry, can you translate the temp in celcius…?
December 18th, 2011 at 10:54 am
300 = 150 and 250 = 121 ….. hope that helps thanks!
December 21st, 2011 at 5:59 am
List states 2/4 c sugar. Directions say 3/4 c sugar.
December 21st, 2011 at 2:24 pm
Its 3/4. Thank you for pointing it out.
This proves we are human. Thanks for reading.
December 23rd, 2011 at 2:20 pm
Made this for Thanksgiving this year along with 4 different pies, needless to say it was gone by nightfall the same day. So now its on the menu for Christmas as well. Awesome recipe..Thanks for making my husband’s and children’s stomach happy
December 23rd, 2011 at 2:42 pm
So glad you loved it! Happy Holidays to your family from everyone at Hipps Help!
January 2nd, 2012 at 11:20 pm
How long do u let it chill for
January 3rd, 2012 at 3:32 pm
I normally let mine chill for around 45 minutes to an hour. Thanks for reading!