July 8, 2020

Perfectly 80’s Cheesecake

Perfectly 80’s Cheesecake
Spread for me 😋

Love it or hate it, there’s no in between. If you hate it…BYEEEIII!!! The Golden Girls made cheesecake a staple on their show; from celebrations to solving problems, it was always there. My mom brought it everywhere growing up (and still does) with her big hair and shirt ties. Therefore, it’s the dessert of the most stylish decade to date — the 80’s!

But in all honesty, it’s simple and perfect. The filling is muted and soft. There’s a pinch of cinnamon mixed in with the graham crackers that warms up the cool dessert. And the crust goes all around which is just a fucking win to me. Add fruit if you want, macerated berries would be dooope. But one thing’s for sure: it has to be served directly from the fridge, to plate, to mouth. Plate optional.

Perfectly 80’s Cheesecake Recipe

This is my Mom's cheesecake recipe and it is the epitome of the classic 80's dessert. She's always been asked to bring it EVERYWHERE since as long as I can remember. Maybe that's why I correlate it to my birth decade? Either way, in both looks and taste, it's TOTALLY MASS RAD!!!
5 from 3 votes
Tried this recipe?Tag @la_faguette_ on Instagram!
Print This Bish Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 hours
Course Dessert
Cuisine American
Servings 1 party

Equipment

  • 11 inch spring form pan

Ingredients
  

FOR THE CRUST

  • 3 cups graham cracker crumbs
  • ¾ cups butter, melted
  • 1 tsp cinnamon

FOR THE FILLING

  • 2- 8oz. bricks cream cheese, softened
  • 3 cups sour cream
  • 3 eggs
  • 1 cup white granulated sugar
  • 2 tsp pure vanilla extract

Instructions
 

FOR THE CRUST!

  • Combine all crust ingredients in a medium bowl and mix well with a fork.
  • Press ¾ of mixture evenly across bottom of pan and ¾ way up the sides, reserving ¼ for the top of the cheesecake.
    Press crust 3/4 way up side of pan.

FOR THE FILLING!

  • Preheat oven to 350°.
  • Combine all filling ingredients in a medium bowl and mix well with a hand or stand mixer.
  • Pour filling into unbaked graham cracker crust.
  • Using a fork, scrape off any excess crust onto top of filling.
    Using a fork, scrape off any excess crust onto top of filling.
  • Sprinkle the reserved ¼ of graham cracker crumbs evenly over top of the cheesecake. Entire surface area should be covered.
  • Place on middle rack of oven and bake for 45-60 mins.
  • When done baking, allow cake to cool to room temperature, about 1 hour. Then refrigerate to set for at least 4 hours or up to overnight.
  • Serve cold, directly from fridge. It's weird at room temp.
  • Slice that bitch up like Freddy, turn on ALF or Miami Vice, and let your worries melt away.

Notes

JUST THE TIPS!
1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) When checking the bake, a little jiggly JUST IN THE VERY CENTER is ok; a lot is not. The stiffer (LOL) the better, just watch the top graham crackers to prevent burning. Don’t go past 60 mins. And cracks are ok, too…it’s what’s on the inside that counts!
69.) OMG DID YOU MAKE THIS?!? 
Tag @la_faguette_ on IG and hashtag it #lafaguette !
Keyword cake, cheesecake, dessert
Tried this recipe?Let us know how it was!

Equipment:

11″ Springform Pan!
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Hand Mixer!
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Spatula Set!
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The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!


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Filed Under: Dessert
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