My guilty pleasure is cheesecake. So, you better bet your bottom dollar I've searched the internet, cook books, etc. high and low for the best recipe. I've been making this cheesecake for the last three years and I'm finally ready to share it with you, because #Quarantine. We could all use a little cheesecake in our lives.

My family loves this recipe. Last Mother's Day I made about 4 of these little lovelies and we had a 'top your own cheesecake bar'. It was amazing. It's safe to say, it really doesn't matter how you doctor this cheesecake up. Top it with whatever you want, it'll be amazing.

Filling ingredients:

  • 2 packages of cream cheese
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Filling directions:

The cream cheese should be soft. I let mine sit out at room temperature for a good 20-30 minutes. Add in all the listed ingredients into your kitchen aide mixer and then blend it until creamy and smooth. Set aside and work on your crust.

Crust ingredients:

  • 1 1/2 cup graham cracker crums
  • 1/4 cup confectioners sugar
  • 1/3 cup of butter
  • 1/8 teaspoon salt

Crust directions:

Add in all the listed ingredients into a medium to large size bowl. Mix until the crust is wet and workable. It should have the consistency of lightly wet sand.  Press your crust into a pie pan and then add in your filling.

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Preheat the oven to 350 degrees. When the oven is heated, bake your cheesecake for 45 to 50 minutes. Test if your cheesecake is done by poking it in the middle with a toothpick. If it comes out clean, the cheesecake is done.

For the toppings pictured, I immediately melted ice cream fudge topping and spread it over the cheesecake after it came out of the oven. I sprinkled the top with walnuts, added marshmallows and a chocolate Hershey bar. I also sprinkled a few leftover graham cracker crumbs on top.

Be warned, there's nothing healthy about this cheesecake. It's easy to make and the ingredients are oh so good!


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