Judy Sager’s Fabulous Cheesecake Recipe
This cheesecake will call to you in the night and haunt your dreams. It’s that good!
1 ½ cups graham cracker crumbs
3 T. sugar
1/3 cup butter
Mix graham cracker crumbs, sugar and butter. Press into pan.
3 (8 oz) pkgs. cream cheese at room temperature.
1 1/2 cups sugar.
5 egg (room temperature)
2 tsp. Vanilla (I use real Mexican vanilla.)
Preheat oven to 350 degrees.
Mix cream cheese and sugar. Beat for 5 minutes. (Really) Add 5 eggs – one at a time. Mix gently between each one. Add vanilla. Mix. Pour into graham cracker pie crust. Cook for 40 minutes or, until set. (I use a sheet pan with a grid and put water in the pan to keep them from cracking.) Cool.
At this point you can wrap in plastic and freeze for 6 months. Or, serve it!
Top it with Cherries
When ready to serve either fresh from the fridge or defrosted from the freezer do one of the following: open one can of cherry pie filling and spread it on top. Or, melt some preserves and spread them on top.
Turn It in to a Chocolate Cheesecake
To make it a chocolate cheese cake use chocolate graham crackers in pie crust. Take semi-sweet chocolate chips (I use the mini) put them in a jar with flour and shake to coat. Fold into the mixture and bake. When done, I squeeze chocolate syrup on top, in a pattern of your choice. This is a favorite of children and men… and really, everyone in the entire world!
Try it. You’ll see I’m not bragging. I’m just stating the facts!