Delight your family and friends at your next gathering with a decadent cheesecake treat. If you need to serve dessert to a lot of people, a standard round cheesecake may not be enough. Try making a large recipe fit for a 9 by 13-inch cake pan; it offers almost twice the usual number of servings. Add this to my Recipe Box.
Instructions
1. Preheat the oven to 325 degrees. Line the 9 by 13-inch cake pan with aluminum foil and set it aside.
2. Stir the graham cracker crumbs, sugar and melted butter together in a small dish. Pour the moistened crumbs into the cake pan. Gently press the mixture down to cover the entire bottom of the pan. Bake the graham cracker crust for 10 minutes. Remove the pan from the oven and allow it to cool. Increase the heat of the oven to 350 degrees.
3. Place the cream cheese into a mixing bowl and beat until smooth using an electric mixer. Add the sugar, lemon juice and vanilla and beat again. Add one egg, beat the mixture and then add the second egg and beat again until smooth.
4. Pour the cheesecake batter over the graham cracker crust. Bake for 20 minutes and then remove the pan from the oven. Allow the pan to cool for a few minutes and then remove the entire cheesecake from the pan by lifting the aluminum foil. Place the cheesecake onto a wire rack to cool. Refrigerate for two to three hours and then cut into squares about two inches in size. Serve the cheesecake squares on a platter.
Tags: graham cracker, 13-inch cake, aluminum foil, beat again, cracker crust, from oven, graham cracker crust