Make this cheesecake ahead and give it at least 6 hours to chill in the refrigerator. Have the cream cheese at room temperature so it is not lumpy when added to the batter.
- 6 tablespoons butter
- 1½ cups of graham cracker crumbs
- ¼ cup sugar
- 8 oz softened cream cheese
- 1 can sweetened condensed milk
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon orange zest
Preheat the oven to 350°F. Melt the butter and combine with graham cracker crumbs and sugar. Press mixture into the bottom of a 9-inch spring form pan to form the bottom of the cheesecake. Bake for 10 minutes. Remove from oven and cool before adding cheesecake batter.
For the batter, combine softened cream cheese, sweetened condensed milk, eggs, orange zest and vanilla. Whisk until smooth. Pour into cooled crust. Bake at 350°F for 30 minutes.
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