Easy Cheesecake

Cheesecake

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   Step 1: Choose a pie pan with an inside top dimension of at least 9 inches and a height of at least 1 1/4 inches. Preheat the oven to 350°F.

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   Step 2: Stir together all the crust ingredients until thoroughly combined.

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   Step 3: Press the crumbs into the bottom and up the sides of the pie pan, making the layer thicker on the bottom than on the sides.

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   Step 4: In a large bowl or the bowl of a stand mixer fitted with the flat beater attachment, combine the room-temperature cream cheese and sugar on medium-low speed until smooth. Avoid incorporating too much air. To reduce lumps, make sure the cream cheese is softened and/or at room temperature. Mix in the eggs and vanilla until smooth. Alternatively, combine the cream cheese and sugar in a food processor and process until smooth. Add the eggs and vanilla, then process again until evenly incorporated.

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   Step 5: Pour the filling into the crust and spread it into an even layer. If desired, set the pie pan on a baking sheet to make it easier to move in and out of the oven and to protect the bottom of the crust from potential scorching.

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   Step 6: Bake for 20 minutes, then add a crust shield or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes, for about 30 minutes total. A digital thermometer inserted into the filling 1 inch from the edge should read between 165°F and 170°F. The filling will not look entirely set in the center.

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   Step 7: Remove the cheesecake from the oven and set it on a rack to cool. Once cool, refrigerate it covered until ready to serve.

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   Step 8: Slice the cheesecake into wedges and serve with fresh fruit, if desired.

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   Step 9: Store leftover cheesecake in the refrigerator for several days, or freeze it for longer storage.