Servings: 12 people
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- Springform pan
- Aluminum foil
Ingredients
- 2 cups full-fat cream cheese at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 1/4 cup chocolate chips or preferred drizzle ingredient
- 1/4 cup heavy cream or needed for drizzle consistency
Instructions
- Preheat oven to 325°F (163°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar and beat until fluffy.
- Add eggs one at a time, mixing just until incorporated after each.
- Combine graham cracker crumbs, melted butter, and sugar and press into the bottom of a springform pan.
- Pour the cheesecake filling over the crust.
- Wrap the springform pan in aluminum foil and place it in a larger pan filled with hot water (water bath).
- Bake for 55-65 minutes, until edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
- Bring the cheesecake to room temperature, then refrigerate for at least 4 hours (overnight is better).
- For drizzling, melt chocolate with heavy cream in a double boiler until smooth.
- Drizzle the sauce over the chilled cheesecake before serving.
Notes
This cheesecake is made with full-fat cream cheese for an irresistibly creamy texture! Serve it with your favorite fruit toppings for an added twist!
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 4mg
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