New York Style Cheesecake with Chocolate Ganache Frosting:

This recipe was adapted from Smitten Kitchen.

I made some changes to this recipe. The biggest change being the flavor.  Whenever I thought of making a cheesecake, I had imagined a lot of work and a difficult task.  I couldn't have been more wrong.  This cheesecake turned out excellent and I don't think I would have changed anything.

Graham Cracker Crust:

2 packages of graham crackers, finely crushed

9 tablespoons unsalted butter, melted

1/2 cup sugar

1/4 teaspoon salt

I do not have a food processor, so I used my blender to crush the graham crackers.  It worked really well. Once you have crushed the graham crackers, stir int he melted butter, sugar, and salt.   I did make one change to the crust, adding an extra tablespoon of butter, making it 9 tablespoons.  This made the graham crackers easier to spread out in the 9 inch spring form pan.  At this time preheat your oven to 550 degrees.

Cheesecake Filling:

4  eight oz packages cream cheese, softened 

1 3/4 cups sugar
3 tablespoons all-purpose flour
4 large eggs
2 large egg yolks
1/2 teaspoon vanilla

1 teaspoon peanut butter extract

Start by beating the cream cheese and sugar.  Make sure to completely wipe the sides of the bowl and add back into the mixture.  This will help you to avoid lumps.

Beat until smooth.  Then add your eggs and yolks, one at a time.  Again clean the sides of the bowl and add back to the mixture to avoid lumps.  One this mixture is smooth, you can add in your vanilla and PB extracts.

Add your mixture into your spring form pan, spreading evenly.

Once you have completed, put the cheesecake into the middle of the  oven at 550 for 12 minutes, or until it has puffed up.  Mine took more like 15 minutes.  Once it has puffed, turn your oven down to 200 degrees and bake until firm.  It is very important that you make sure it is firm.  A cheesecake that looks finished can be very deceiving.

Once the cheesecake is finished, remove from oven and let it cool. 

Add the topping of you choice.  Please see the Chocolate Ganache Frosting Recipe for the filling I used on this cheesecake.

Serve chilled.

Don't be scared to make this ahead of time, cheesecake can last up to two weeks in your fridge!

*karisa*