Ingredients
- 1 1/2 cups finely crushed graham crackers
- 1/3 cup sugar
- 1/3 cup butter, melted
- 3 8-ounce packages cream cheese, softened
- 1 cup sugar
- 2 tbs flour
- 1 tsp vanilla
- 1/4 cup milk
- 3 eggs, lightly beaten
Preparation
Step 1
Preheat oven to 375 degrees. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of a 9-inch springform pan. Place the crust-lined springform pan on a double layer of 18 x 12 inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.
For filling, in a large bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes or until edges of cake set but center jiggles a bit when pan is gently shaken. Turn the oven off and let cheesecake sit in oven for 1 hour.
Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan. Cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving.
Makes 12 slices.