Ingredients
Crust
- 2 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Filling
- 3 packages regular cream cheese(8oz each for a total of 24 oz or 750g)
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream 30-35% fat ONLY
- Instructions
- Line a 9″ Springform pan with parchment paper for easy removal if desired (totally optional!).
- Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of the pan and about 1″ up the sides.
- In a large bowl, beat room temperature cream cheese with an electric or stand mixer until it is smooth.
- Add the sugar and vanilla and beat on high until smooth.
- Add the cream, and beat on low until incorporated, then beat on high until thick and fluffy. Adjust sugar to your tastes if desired.
- Pour cream cheese mixture into prepared crust, cover and refrigerate at least 6 hours, or overnight.
- Serve with sweetened whipped cream and toppings as desired. Leftovers can be refrigerated up to 3 days.
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