Creamy Vanilla Cheesecake Use 9’’ springboard pan
(Submitted by Lou Ann Cushman)

5 (8 ounce) packages cream cheese, softened (I set it out the night before)
1 ½ cups sugar
3 eggs ( let eggs come to room temperature or place in warm water to warm)
2 ½ teaspoons vanilla extract

Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into graham cracker crust.

Bake at 350* for 20 minutes; reduce oven to 200* and bake for 120 minutes.

Cool cheesecake and refrigerate for at least 8 hours. Freezes very well.

Graham Cracker Crust

2 cups Graham cracker crumbs
2 Tablespoons sugar
1/3 cup + 1 Tablespoon butter (melt)

Combine and place in springboard pan, pushing crumb mixture up sides of pan (about 1 and ½ inches). I use a 1 cup dry measuring cup to push crumbs up sides of pan.

Bake 10-12 minutes @ 350*. I also let the crust cool slightly. You may use a 10’’ pan, but will need to adjust cooking time.
I like to leave the cheesecake uncovered in the frig overnight and then wrap securely in plastic wrap and freeze. I usually bake cheesecake for special events and like to make them ahead of time. Freezing them seems to make slicing them easier and they seem to be firmer in texture. Of course, nothing wrong with eating it as soon as it is chilled. Enjoy!