Cheesecake with Graham Cracker Crust


20 minutes prep20 minutes cook


  • Mixing bowl
  • 2 qt sauce pan
  • Whisk


  • 1 2/3 cups milk, separated into 1 cup and 2/3 cup
  • 4 large egg yolks
  • 1/2 cup sugar, divided into two parts
  • 1/4 cup cornstarch
  • 8 oz cream cheese, room temperature, cut into 1" pieces
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 graham cracker crust (donโ€™t get store bought. just donโ€™t)


  1. Whisk 1 cup milk, 1/4 cup sugar, egg yolks, and cornstarch in mixing bowl.
  2. Heat remaining milk and sugar in sauce pan over medium heat and bring to a simmer.
  3. While whisking, slowly pour the hot milk mixture into the egg mixture.
  4. Return to the sauce pan and cook. Whisk constantly (DONโ€™T TAKE YOUR EYES OFF IT) until the mixture starts to bubble and is very thick, about 2 minutes.
  5. Remove from heat and whisk in cream cheese, lemon juice, and vanilla until smooth.
  6. Pour into graham cracker crust and refrigerate until set, about 1 1/2 hours.
  7. Serve with berry compote, fresh fruit, or even on its own (itโ€™s good enough, trust me).

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