Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 tablespoons sugar
– 3 (8 oz) packages cream cheese, softened
– 1 cup sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 1 package instant vanilla pudding mix
– 2 cups milk
– ¾ cup semi-sweet chocolate chips
– 1 tablespoon vegetable oil
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Hand mixer or stand mixer
– Rubber spatula
– Whisk
– Saucepan
– Measuring cups and spoons
– Gelatin and whisk for topping
– Serving plate
Step-by-Step Instructions
To start, preheat your oven to 325°F (163°C). First, we’ll make the crust. In a bowl, combine the graham cracker crumbs with the melted butter and sugar until everything is nicely combined and looks like wet sand. Press this mixture firmly into the bottom of your springform pan and bake it for about 10 minutes. The aroma that fills my kitchen during this process is truly heavenly! While this cools, you’ll want to prepare the cheesecake filling. In another bowl, beat together the softened cream cheese and sugar until smooth and creamy, making sure there are no lumps in sight. Add in the eggs one at a time, mixing well after each addition, and then gently stir in the vanilla extract. This mixture is where the magic really happens! It smells divine. (See the next page below to continue steps…)
