Classic Cheesecake

Truly the best cheesecake I’ve ever made/had! This is made in a 9″ springform pan. I can’t guarantee it will set up the same in a different size pan.

Ingredients:

Crust:
2 cups of graham cracker crumbs
2 handfuls (yes, handfuls) of brown sugar
1 stick plus 1 tablespoon of melted butter

Filling:
2 packages (8 ounces) of softened cream cheese
3/4 can of sweetened condensed milk
2 teaspoons of vanilla extract
3 eggs

Directions:
Mix crust ingredients and press firmly into a 9″ springform pan. I use the bottom of a measuring cup to press mine firmly. Beat cream cheese until fluffy. Add in sweetened milk, eggs, and vanilla. Beat until smooth. Pour filling into crust and bake at 350 degrees for 25-30 minutes or until still slightly jiggly.

You can top this with anything. I’ve done Heath bar bits, chopped Reese’s, chopped pecans, and even caramel. If using caramel, try the Pioneer Woman’s simple caramel sauce! Yummy!

Thanks to my cousin Katie for providing me the basics of this recipe and always answering questions until I got it just right! So yummy!