For our 10 year Wedding Anniversary, the hubby asked if I would make a cheesecake for dessert. I thought, “Why not…It’s been a while since I’ve made cheesecake”. Normally I just use the recipe on the back of the graham cracker box but, the one I picked up didn’t have one. So, I searched for a recipe online the night before the big day. It was too late to head out for any last minute ingredients. After reading a few recipes, I figured out that I could probably pull something together using what I had on hand.
Crust
Ingredients
10 whole graham crackers
6 tblsp. butter (salted)
2 dashes cinnamon
9″ Spring Form Pan
Preheat oven to 350 degrees. Prepare pan with Non-Stick Cooking spray.
Crush graham crackers into fine crumbs (I used a food processor). Set aside. Microwave butter until melted. Add butter and cinnamon to graham cracker crumbs. Using a fork, mix the ingredients until the crumbs are moist with butter. Pour into springform pan. Use the back of a spoon or measuring cup to smooth the crust into the bottom of the pan and up the sides. Bake in preheated oven for 8 minutes. Set aside to cool. Turn oven down to 325 degrees.
Cheesecake
Ingredients
2 pkg.’s Cream Cheese (room temp)
1/3 Cup Sugar
1 tsp. Vanilla
1/4 Cup Plain Yogurt
2 Eggs
Lemon Zest from 1 Medium size lemon
1 can Cherry Pie Filling for topping-optional
Preheat oven to 325 degrees