This recipe is my stepmom’s, and I love it. First there’s the crust – the brown sugar makes it amazing. Then there’s the cheesecake – far as I’m concerned, it’s not a good cheesecake unless you have to really suck it off the fork. And this one’s thick like that!
1½ c graham cracker crumbs
6 T unsalted butter, melted
¼ c firmly packed dark brown sugar
16 oz cream cheese, room temperature
½ c sugar
5 large eggs, room temperature
½ t vanilla extract
2 t lemon juice
For the crust, heat oven to 350. Lightly butter inside of a 9-in springform pan with 2-2/3-in high sides. Combine crumbs, butter, and brown sugar in small bowl. Press crumbs over bottom and 1-in up sides of pan. Refrigerate crust.
For the filling, beat cream cheese in large bowl until fluffy. Add sugar and beat until smooth. Beat in eggs, 1 at a time. Mix in vanilla extract and lemon juice. Pour filling into prepared crust. Bake until cake rises about ½-in over rim and center moves only slightly when pan is shaken, about 1 hour 15 min. Cool on rack (cake will fall as it cools, sinking in the center). Cover and refrigerate until well chilled, at least 6 hours.