Prep: 30 min. Bake: 1 hour + chilling
Makes 12 servings
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
4 packages (8 ounces each ) cream cheese, softened
1-1/2 cups sugar
3 tablespoons vanilla extract
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten
To Make Ahead: Cheesecake may be stored in the refrigerator 4-6 days before serving. Wrap securely before chilling; top just before serving.
- Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet.
- Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.