The Communal Pantry
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The Communal Pantry
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Cheesecake

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By Kris Legg

A rich, creamy vanilla cheesecake with a buttery graham cracker crust. This versatile base is easy to adapt with different crusts, flavors, and toppings—from caramel macchiato to chocolate-covered strawberry.

dessertcheesecake
Cheesecake

Ingredients

  • Graham cracker crust: 1½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 7 tablespoons unsalted butter, melted
  • Cheesecake filling: 24 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • ¾ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature

Instructions

  1. Heat the oven to 350°F. Lightly grease an 8-inch springform pan.
  2. Combine the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then set aside to cool.
  4. Beat the softened cream cheese until smooth, scraping the bottom and sides of the bowl as needed. Add the sugar and flour and mix until combined.
  5. Add the heavy cream and vanilla and mix until smooth. Scrape the bowl again.
  6. Add the eggs one at a time, mixing just until each is incorporated. Avoid overmixing.
  7. Pour the filling into the cooled crust. Gently tap the pan on the counter several times to release air bubbles.
  8. Bake at 350°F for 15 minutes. Without opening the oven door, reduce the temperature to 200°F and bake for another 55–60 minutes, or until the edges are set and the center has a slight jiggle. Check for doneness and bake longer if needed.
  9. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the door and leave it inside for another 15 minutes.
  10. Remove the cheesecake and let it cool on a wire rack. Refrigerate for at least 8 hours or overnight before removing the springform ring and serving.

Notes

  • Alternate crusts: Replace the graham cracker crumbs with finely crushed cookies, such as Oreos or Biscoff. Cookie crumbs vary in sweetness and fat, so adjust or omit the added sugars and add melted butter gradually until the mixture holds together when pressed. For Oreos, crush the whole cookies, filling included.
  • Espresso filling: Replace ¼ cup of the heavy cream with ¼ cup cooled espresso or strong coffee. The filling will then contain ½ cup cream and ¼ cup coffee.
  • Caramel macchiato: Use the espresso filling and finish the chilled cheesecake with caramel sauce. A Biscoff crust works well for this
  • Adapting the filling: Extracts, citrus zest, and toppings are easy ways to change the flavor without substantially altering the filling. If adding a liquid flavoring, consider replacing some of the cream rather than simply adding more liquid.