Parchment paper (cut into a round to cover the springform pan bottom)
Ingredients
4packagescream cheese(8 ounce packages; softened)
4whole eggs, room temperature
water, boiling (for steam bath)
1cupsugar, granulated
1teaspoonvanilla extract
caramel sauce, drizzle over top of cheesecake; Torani or Ghiradelli brand
kosher salt, to sprinkle on top
½cuppecans, chopped (optional)
Graham Cracker Crust
2largegraham cracker pie crusts, pre-made; or four 8"inch premade crusts; (you'll need 4 cups of crushed graham cracker premade crust) See Notes
1stickbutter, unsalted and melted
Instructions
Prep
Bring eggs and cream cheese to room temperature
4 packages cream cheese, 4 whole eggs
Boil 6 - 8 cups water
water
Preheat oven to 325ºF
Cut parchment paper to cover bottom of springform pan
Lightly spray bottom and sides of springform pan
Place parchment round in pan; add the springform pan ring; secure tightly
Spray parchment paper lightly with oil; set aside
Melt one stick of butter
Graham Cracker Crust
In a large mixing bowl, add 2 large (or 4 small) pre-made graham cracker crusts
Use a meat mallet to crumble until fine
Add melted butter to crumbled crusts and combine well; it will be grainy
Pour this mixture into prepared springform pan; press the buttery crumbs onto the bottom and up the sides of the pan
Make the Cheesecake Filling
In a large mixing bowl, combine cream cheese, sugar and vanilla using a spatula
4 packages cream cheese
Once combined, add eggs, one at a time, and use a hand mixer on LOW to combine in between each egg
4 whole eggs
Pour silky cheesecake batter into springform pan
Turn oven to bake; add boiling water to large roasting pan and put it on the bottom rack in the oven
water
Place cheesecake on middle rack uncovered; bake 55 - 60 minutes
When the center is relatively "jiggly" turn off oven and leave cheesecake in oven for 1 hour
After one hour, remove cheesecake and allow to cool
Then, place in refrigerator, covered with platic for 4 hours
After 4 hours, remove cheesecake, slide a sharp knife under the cake and lift it onto a serving platter
Drizzle with caramel sauce and kosher salt; slice and serve; garnish with chopped pecans (optional)
Notes
Graham cracker crust:You need 4 cups of crumbled graham cracker pre-made pie crust and 1 stick of butter.The large premade crust yields 2 cups; the smaller 8"inch pie crust yields 1 cup.You can make your own graham cracker crust from scratch using crumbled graham crackers and 1 stick of butter. If you do this, you'll need to bake it about 15 minutes @ 325ºF and let it cool before adding the cheesecake filling.To prevent cracking, be sure to add boiling water to a large roasting pan before cooking cheesecake (to create a steam bath)Allow cheesecake to sit in the oven for 1 hour after it's doneAfter it's sat in the oven for 1 hour, allow it to cool on the counter for 1 hour; then place it in the fridge lightly covered with plastic wrap for 4 hours.