Before trying this I recommend you read my article on the best cheesecake recipe tips and techniques.
You could also try this as mini cheesecakes for portion control or just for fun personalized desserts. Each mini cake can be topped differently.
- Graham Cracker crust
- 2 (8oz) packs cream cheese
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
Preheat the oven to 350F
I prefer to use a 9 inch round silicone pan instead the traditional spring form pan. The silicone pan is easier to bake in a water bath and can go in the freezer.
Cream your room temp cream cheese first then continue mixing as you add the sugar. Once the sugar is incorporated add the room temp eggs, one at a time. Lastly mix in the vanilla and almond extract.
Bake in a water bath at 350 F for about 1 hour then turn off the heat and let it cool in the oven for one hour. Remove from the oven and cool on the counter another hour then refrigerate or freeze your cheesecake.
Serve fully chilled in the fridge or slightly thawed. This is delicious plain but can also be topped with anything you want. During the Christmas season my favorite topping is homemade cranberry sauce.
You might also want to try my Pumpkin Cheesecake Recipe.
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