Classic Creamy Cheesecake

Classic, creamy, homemade cheesecake on a graham cracker crust. Top with strawberries and glaze, or your favorite fruit pie filling. Make ahead since it needs 4 hours of chill time.


  • 1 1/4 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/4 cup Crystal Farms® Butter or margarine, melted
  • 4 packages(8 oz each) Crystal Farms Original Cream Cheese Box
  • 1 cup sugar
  • 2 tsps lemon juice
  • 1 tsp vanilla
  • 4 eggs
  • as desired Sliced fresh strawberries
  • as desired Strawberry glaze or canned fruit pie filling such as cherry, blueberry or raspberry
Recommended Crystal Farms Product Substitutions: Crystal Farms Fat Free Cream Cheese


  • Heat oven to 300° F. Spray 9-inch springform pan with nonstick cooking spray. In medium bowl, combine all crust ingredients and blend well. Press firmly onto bottom of prepared springform pan.
  • In large mixing bowl, beat Wisconsin cream cheese and sugar at low speed until just smooth, about 30 seconds. Scrape bowl. Add lemon juice, vanilla and one egg; beat at low speed until egg is blended. Scrape bowl. Add remaining eggs, one at a time, beating only until just blended, scraping the bowl after each addition. Pour filling into pan over crust.
  • Bake 75-80 minutes until firm except for the very center. Cool completely on wire rack. Cover; refrigerate at least 4 hours. Serve with sliced fresh strawberries and strawberry glaze or canned fruit filling.