Vanilla Cheesecake Recipe
Vanilla Cheesecake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. —Ellen Riley, Murfreesboro, Tennessee
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + chilling

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • FILLING:
  • 4 packages (8 ounces each ) cream cheese, softened
  • 1-1/2 cups sugar
  • 3 tablespoons vanilla extract
  • 1/8 teaspoon salt
  • 4 large eggs, lightly beaten

Directions

Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet.
Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Yield: 12 servings.
  • To Make Ahead: Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.
  • Originally published as Vanilla Cheesecake in Taste of Home Cooking School Recipe Collection-MAG 2017

    • 2 cups graham cracker crumbs
    • 1/2 cup butter, melted
    • 1/4 cup sugar
    • FILLING:
    • 4 packages (8 ounces each ) cream cheese, softened
    • 1-1/2 cups sugar
    • 3 tablespoons vanilla extract
    • 1/8 teaspoon salt
    • 4 large eggs, lightly beaten
    1. Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan.
    2. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet.
    3. Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Yield: 12 servings.
  • To Make Ahead: Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.
  • Originally published as Vanilla Cheesecake in Taste of Home Cooking School Recipe Collection-MAG 2017

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