My husband makes cheesecake every year for Christmas. it is one of the flavors of the season we can’t go without. The best part is you don’t feel as guilty eating this because he uses reduced fat cream cheese, but you wouldn’t know it if I didn’t tell you.
If you have never tried to make cheesecake before you should. It is not as hard as you think it is. Years Ago we quite using the spring form pan and spilt ihe batter between two pie tins. The cheesecake is just as good and is a better size to eat after a large Christmas dinner.
40 oz 1/3 Reduced fat Neufchâtel Cream Cheese, softened
1 1/2 Cups Sugar
6 Eggs at room temperature
3 Teaspoons Vanilla
Crust
2 1/4 Cups Graham Crackers Crumbs
4 1/2 Tablespoons Sugar
3/4 Cup Butter, melted
Start by making Graham Cracker crust in a spring form pan. Combine Graham Cracker crumbs, sugar, and melted butter in a bowl. Mix well and press into spring form pan or my favorite buy two pre-made graham cracker pie crusts the two extra servings.
Preheat oven to 350 degree. Place a pan on the bottom rack with water in it.
In a mixer combine cream cheese and sugar. Cream together. Add eggs one at a time, beating and mixing well and scrapping the side of the bowl after each egg until all eggs are completely mixed. Mix in the Vanilla. Pour into graham cracker crusts.
Bake 350 degrees for 45 minutes then turn the temperature of the oven down to 250 degrees and cook for an additional 45 minutes. Check he water in the pan on the bottom rack and add more water if needed. Turn off the oven and let it stand in the oven with the door propped open. once cooled remove from oven and place in refrigerator until you are ready to serve.
Serve with your favorite topping.
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