Ariel Winter Instagram – You ever just crave homemade cheesecake on a Friday? This one is GIVING🤤 Recipe for crust: 2 packets from 1 box of honey graham crackers 1 packet from 1 box of cinnamon graham crackers (not necessary but I like to use the cinnamon too) 1/2 cup to 1 cup softened/melted butter 3 tbs sugar Use food processor to get graham crackers into nice crumbs (a few penny sized or smaller pieces left over are fine!) Once processed into crumbs, add butter & sugar & process again. Use a 9in springform pan, sprayed with baking spray/butter. Cut 4 sheets of aluminum foil, and then wrap around sides & bottom of pan. Make sure foil is secured on the pan so no water gets in the cheesecake. Then, carefully form the crust inside the pan. Once formed, put in the oven for 10 minutes at 325 degrees. While crust is baking, make the filling. Recipe for filling: 24oz cream cheese 3 tbs flour 1 cup sugar 1 cup sour cream 1.5 tbs vanilla extract 3 eggs Juice from half a fresh lemon (unnecessary but I think it gives a nice extra tang) Mix cream cheese, flour & sugar together until smooth. Add sour cream. After the sour cream is fully combined, add vanilla extract. Next, add eggs one at a time. Mix well on a low setting until fully combined! Pour filling into crust, and place springform pan on a larger, deeper baking sheet. Pour about 2 cups of water into the deeper pan so the water covers about 1.5 inches of the bottom of the springform pan. Place in oven to bake at 300 degrees for approx. 2 hours, or until water evaporates. The cheesecake will still be a little bit jiggly when you take it out of the oven! It will set as it cools and while it’s in the fridge. Once done, take the cheesecake out of the oven & deeper pan, and remove foil. Leave cheesecake on the counter until it cools enough to put in the fridge. Once cooled, put in the fridge for a minimum of 4 hours or overnight. Enjoy! #cheesecakerecipe #baking #simplerecipes