Do you love cheesecake? I do! Cheesecake is one of my favorite desserts, and in this instructable I will show you how to make an easy cheesecake, with a nice homemade strawberry sauce. This cheesecake is sure to impress your friends and family, and it is super simple to make. Eat your heart out Cheesecake Factory, because we are making it ourselves. Let's get baking!

If you have any questions or comments put them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the video tutorial or do both!

Step 1: Ingredients

Print this recipe here if you like.

Prep time: 15 to 20 minutes

Baking time: 30 minutes

Cooling time: 2 to 3 hrs

Crust:

1 1/2 cups of graham cracker crumbs (about 12 full crackers worth)

6 Tbsp of butter

1/4 cup of powdered sugar

Cheesecake Filling:

16 ounces Cream Cheese (room temperature)

2 large eggs (room temperature)

2/3 cup of sugar

1 tsp of vanilla extract

Strawberry Topping:

2 cups Strawberries (fresh or frozen) (doesn't have to be exact)

1/2 cup of strawberry jelly (doesn't have to be exact)

3 Tbsp of sugar

1Tbsp of cornstarch

Tools:

Rolling pin

locked bag

9 inch pie plate

Kitchen spray

fork

bowls

wooden spoon

spatula

blender

mixer

(optional) food processor

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Step 2: Crush Graham Crackers

First preheat the oven to 350 degrees F. Now let's crush up our Graham crackers. I am going to do this in a zip locked bag and use my rolling pin and beat it. You could certainly use a food processor if you wish, I sometimes use my food processor. Then let's place the crumbs into a bowl.

Step 3: Add Rest of Crust Ingredients and Mix

Now let's add our powdered sugar and mix it in with our crumbs. Now let's melt our butter in the microwave it will take about 30 seconds or so, and then pour that in with the crumbs. Using our fork we will mix it all together until it resembles course damp crumbs.

Step 4: Add Crumbs to Pie Pan

Now we add our crumbs to our pie pan. No springform pan needed! Although you can certainly use one if you like, but this recipe is specifically for a pie pan. Push down the crumbs with your hand and then use your fingers to move it up the sides. After, take one of your bowls and press down even more on the crumbs. You can use the side of your bowl, against the side of your pie pan.

Step 5: Mix Cream Cheese and Add Vanilla and Sugar

Now we take our room temperature cream cheese and on low speed mix it, fairly well. Then we add our vanilla extract and sugar and mix until it is just incorporated.

Step 6: Scrape Sides and Add Eggs

Now we scrape the sides of the bowl, then we add one egg then mix, then another egg and mix. We don't want to over mix the cheesecake filling, this can add a lot of air bubbles which could cause it to crack later on.

Step 7: Add to Crust and Bake

Now we add our filling to our crust and then using a spatula spread it out a bit. Next we are ready to bake it. Bake it for 20 minutes at 350 degrees F.

Step 8: Check the Cheesecake

After 20 minutes we will check our cheesecake. Look at the edges, if they are getting too brown, make a crust shield out of aluminum foil and lightly cover the edges, then place it back in the oven to bake for 10 more minutes. When you take it out and try and wiggle it, there will be just a slight jiggle in the middle. That is how you know it is done. Now let it cool on the stove or counter for about an hour. Then place it in the refrigerator and cool for at least another hour. It is better to leave it in there longer though.

Step 9: Make Strawberry Sauce

Now it is time to make our strawberry sauce. Or if you really want to go even easier, just buy some cherry pie filling and use that for your topping. In a pot, we add our strawberries, sugar, jelly, and cornstarch. On medium heat we stir periodically until the jelly melts completely. Now at this point you can leave the sauce as is, and chill it, with big chunks of strawberry, or put it in the blender, which is what I like to do.

Step 10: Blend the Strawberry Sauce

Now I put the sauce in a blender, and pulse it a few times, I am not wanting it to be super smooth like a puree but just enough to get all the big chunks taken care of. Then put the sauce in a bowl and chill with your cheesecake until you are ready to serve. I like to keep my topping separate and add it to individual slices, but you can pour it on the top of the whole thing if you wish, after it has cooled of course.