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Preheat oven to 350 degrees.
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Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.
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Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.
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Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.
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With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.
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While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.
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Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.
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Pour cheesecake batter over the graham cracker crust and spread in an even layer.
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Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.
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Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).
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Continue to cool the cheesecake on the counter until it reaches room temperature.
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Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets).
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Cut and serve with whatever toppings you like.
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Refrigerate leftover.