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So let me start by saying, I am in no way a professional chef or baker. I grew up watching my father cook old family recipes, and we never used measurements because everything was off of taste and feel.
I can’t even remember why I made my first cheesecake, but I know it was a special occasion. I was intimidated by it, because with baking, you have to be a bit more precise with things. But I soon learned cheesecake were rather easy to make and I fell in love.
I’ve done pumpkin, carrot cake, strawberry lemonade, white chocolate raspberry and eggnog. My husband even did a German chocolate one for my birthday, he said I am not allowed to have the recipe, hopefully I can change his mind.
Continue reading below to see how I make my classic cheesecake with a Ginger Snap crust for a work holiday party. You can too with fresh fruit or whip cream for added flavors.
1/2 lb (half a box) Ginger Snaps
3/4 cups Melted butter or margarine
3 8 oz cream cheese bricks
1 1/2 cups sugar
1 Tbsp Vanilla extract
1 Tbsp lemon juice
1. Preheat oven to 375
2. In food processor or blender, finely chop Graham crackers
3. Mix crushed Graham crackers and 3/4 cup of melted butter until well combined.
4. Pour crust mixture evenly into bottom of a lightly greased 9 inch springform pan and about 1 inch up the sides and place in fridge.
5. In a mixer, using a medium speed, whip all 3 8 oz cream cheese blocks until smooth, approximately 3 minutes. Scrap sides with rubber spatula.
6. Turn mixer to low and slowly add in 1 1/2 cups of sugar until well combined.
7. On low, add eggs in one at a time until mixed well.
8. Add 1 Tbsp of vanilla extract and 1 Tbsp of lemon juice and mix for an additional minute scraping the sides, with rubber spatula, to ensure everything is mixed well.
9. Take crust out of fridge and pour filling into pan.
10. Lightly tap bottom to release air bubbles.
11. Place in oven and cook for 40-45 minutes.
12. Once done, turn oven off and leave cheesecake in over for 30 additional minutes with the door closed.
13. After 30 minutes, pull cheesecake from oven and let cool for about 45 minutes.
14. Once cooled, cover and place in fridge for 6 hours.
15. Top cheesecake with favorite topping and enjoy.
You can also find me pouring here.