small batch cheesecake

i don't always crave cheesecake, per se, but when i eat a good one, that's all i'll crave for the next 3 days. i also have this really weird thing where i want a good balance of the filling and the crust, and i think this recipe comes very close!

this is the exact recipe you're looking for, when you're craving this decadent dessert on a weeknight but don't want to end up with leftovers for dayz. a perfect amount to share with the only people you actually want to share it with (did i actually say that out loud..?). shout out to my lovely friend grace for giving me the idea to share this super simple, but super yummy, small batch cheesecake recipe!

ingredients:

crust--
8 graham cracker sheets worth of graham crumbs
3 tbsp melted butter
1 tbsp sugar

cheesecake--
2 8-oz blocks softened cream cheese
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract

instructions:

1. preheat oven to 325F.
2. line a 9x5 loaf pan with parchment paper; have the paper overhang the sides for easy removal
3. mix crust ingredients together, pour into loaf pan on top of parchment paper and pat/press down tightly and firmly! 
4. bake crust for 24 minutes; crust should be lightly golden brown
5. mix cream cheese until smooth, then add the sugar, egg, and vanilla.
6. pour the batter over the crust, and bake for 45 minutes--check if it's done by inserting a toothpick, and it should be mostly clean!
7. remove from oven and let it cool before refrigerating for a minimum of 4 hours. 
8. remove chilled cheesecake with overhang of parchment paper, slice, and enjoy!
9. (optional) top it off with some jam or fruit compote--i added raspberry jam and it made it taste so. much. better.  

mmmm. already looking forward to making my next batch.