Agave Nectar Cheesecake with Graham Cracker Crust

local_grocery_store Ingredients

• 12 graham crackers, crushed (approx. 200g)
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup agave nectar
• 1 tsp vanilla extract
• 3 eggs, room temperature

restaurant_menu Method

1. 1.Preheat your oven to 325°F. Grease a 9-inch springform pan with cooking spray and set aside.
2. 2.In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of the prepared pan.
3. 3.In a large bowl, beat the cream cheese until smooth. Add in the agave nectar and vanilla extract, and beat until well combined. Add in the eggs one at a time, beating well after each addition.
4. 4.Pour the cheesecake mixture over the crust in the prepared pan. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
5. 5.Turn off the oven and let the cheesecake cool inside for 10 minutes, then remove from the oven and let cool completely at room temperature. Once cooled, refrigerate for at least 2 hours before serving.

lightbulb_outline Tips

• chevron_rightMake sure your cream cheese is at room temperature before starting to make the cheesecake. This will ensure that it mixes together smoothly and without any lumps.
• chevron_rightWhen pressing the graham cracker mixture into the pan, use the bottom of a measuring cup or glass to help press it down evenly.