Every year for Mike's birthday I make him a cheesecake. It's his favorite thing, and he claims that this is my famous recipe, even though I just got it out of a book (what a sweetie). It's so good that I thought I'd share the recipe with you so you can make some for you and your friends; that or you can just eat the whole thing yourself (yep , it's that good, haha!). It's really great for breakfast, lunch, okay dinner and snacks too. Oh, and dessert, ha.
from Better Homes and Gardens "Our Best Recipes" book
Best Ever Cheesecake
1 3/4 cups finely crushed gingersnaps or graham crackers (I usually use graham crackers)
1/4 cup finely chopped walnuts (meh, I omit these)
1/2 tsp. ground cinnamon
1/2 cup butter, melted
3 8-oz. pkg. cream cheese, softened
1 cup sugar
2 Tbsp. all-purpose flour
1 tsp. vanilla
1 egg yolk
1/4 cup milk
topping optional (fruit, chocolate, etc.)
1. Preheat oven to 375*F. For the crust, in a medium bowl, combine crushed gingersnaps or graham crackers, walnuts, and cinnamon. Stir in melted butter. If desired, set aside 1/4 cup of the crumb mixture for topping (I don't). Press the remaining crumb mixture onto bottom and 2 inches up side of an 8 or 9 inch springform pan. Set aside.
2. For filling, in a large bowl, combine cream cheese, sugar, flour, and vanilla; beat with an electric mixer on medium speed until combined. Add eggs and egg yolk, beating on low speed just until combined. Stir in milk.
3. Pour filling into crust-lined pan. If desired, sprinkle with reserved crumbs. Place on a shallow baking pan in oven. Bake for 40-45 minutes for the 8-inch pan, about 35 minutes for the 9-inch pan, or until a 2 1/2 inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Loosen the crust from side of pan; cool 30 minutes more. Remove side of the pan. Cool completely on wire rack. Cover; chill for at least 4 hours or up to 24 hours. If desired, top with favorite topping.
In these pics, we used a raspberry topping that Mike whipped up. So yummy!