CREAMY SUPREME CHEESCAKE

For desert on Saint Patrick's Day, the kids requested cheesecake. Princess P and I headed off for the kitchen and whipped up our creamy cheesecake that is a hit wherever we go. Yummy!

Ingredients 

Crust

1 1/2 cups graham crakers, crushed

2 tablespoons sugar

1/2 cup (1 stick) melted butter

Cheesecake filling

3 8-ounce packages of cream cheese, softened to room temperature

1 cup sugar

2 tablespoons flour

1 teaspoon vanilla

 1/4 cup milk

3 eggs, lightly beaten

1. Preheat the oven to 375 degrees.

2. Prepare crust. In a bowl, combine crushed graham crackers, sugar and melted butter. When graham crackers are moistened, press the crumb mixture into a spring form pan. Make sure to cover the bottom and about an inch up the side. Set a side for later.

3. To prepare filling, beat cream cheese. Add the sugar, flour, and vanilla with a mixer until combined. Add milk and mix. Add eggs one at a time and mix after each egg. 

4. Pour cheese cake filling into the prepared graham cracker crust. Cover the bottom of the spring form pan with tin foil. Seal the seams so no water can get in. Place the cheesecake into a shallow baking pan. Pour water into the baking pan. This is called a water bath.

5. Bake the cheesecake for 40 minutes for a 9 inch pan. If using a smaller pan, slightly increase the amount of time because of the depth of the filling. 

6. Cool for 15 minutes. Using a knife, loosen the cheese cake from the sides of the pan. Cool for 30 minutes and then remove the sides of the spring form pan. Cool cheesecake completely. Place cheesecake in the fridge and chill for at least 3 hours.

You can add any kind of fruit on top for garnish. We usually add cherries but were all out.

Linking with.... Try a New recipe Tuesday, In and Out of the Kitchen, Spatulas on Parade, 

Kids in the Kitchen, Tempt my Tummy Tuesday, Modest Monday, Inspire Me Monday, 

Better Mom Mondays, Domestically Divine Tuesday, and Kids and a Mom in the Kitchen