Hello, I am Elise. Today, I’m gonna show you how to prepare best cheesecake ever recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Best Cheesecake Ever Recipe
Best Cheesecake Ever is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Best Cheesecake Ever is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook best cheesecake ever using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Best Cheesecake Ever:
- Prepare Cheesecake Crust
- Get 1.5 cups finely crushed Honey Maid Graham Crackers
- Get 2 tbsp white sugar
- Take 1 tbsp brown sugar
- Take 7 tbsp melted Kerrygold salted butter
- Make ready Cheesecake
- Get 2 • 8 oz packages Philadelphia Cream Cheese, softened
- Make ready 1 cup white sugar
- Take 1/2 tsp vanilla extract
- Prepare 1 egg, beaten
- Make ready 1/4 cup applesauce
Instructions to make Best Cheesecake Ever:
- Preheat oven to 325° F. In a medium bowl, stir graham cracker cbs, brown sugar, 2 tbsp. white sugar, and melted butter until well combined.
- Firmly press mixture into 8 cake pan, ensuring that small crust is formed around the edges of the pan as well
- In the same bowl used to mix the cbs, stir softened cream cheese, 1 cup white sugar, vanilla extract, & beaten eggs until well combined.
- Pour the batter on top of the graham cracker crust. Bake for 45 minutes, or until the center of the cake is almost set.
- Remove the cake from the oven. Cool for 1 hour at room temperature, then place the cake in the fridge for 3-4 hours until firm.
- Enjoy!
- NOTE : For cupcakes, follow the steps below. Recipe will make 12 generous cupcakes.
- Preheat oven to 325° F. Line muffin pan. Firmly press 1.5 heaping tablespoons of the graham cracker mixture into each of the liners.
- Bake for 8 minutes. Remove from oven & reduce temperature to 300°F.
- Add the batter mixture to the top of each tin until cupcake liner is almost full. Bake 19 minutes or until the center is nearly set.
- Cool cupcakes at room temperature for 30 minutes, then remove from muffin tin & place in fridge for 3-4 hours until firm. Top with preferred glaze, whipped cream, or berries & enjoy!
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