This cheesecake recipe is one that is new to me. And I even tried it out on Sunday company!
That might not have been the best idea I’ve had, but I also knew we could pull cookies and ice cream out of the freezer if this recipe flopped on me.
It turned out great and it was delicious! My children even liked it and the last piece went with Lowell in his lunch today.
I know I should be posting some healthy recipe using homegrown vegetables, especially this time of year. But frankly, I’m ready to flee my garden for a minute — especially since we found a rodent of some kind in it yesterday. Thankfully, I did not die of a heart attack in the dill patch or faint away among the onions.
[print_this]
Deluxe Cheesecake
Crust:
1 2/3 cups crushed graham crackers
1/4 cup sugar
6 Tablespoons butter, melted
Combine and press into ungreased 10-inch springform pan. Set aside.
Filling:
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1/2 teaspoon vanilla
Beat cream cheese on high until creamy. Add sugar and beat well. Add eggs, one at a time, beating well. Stir in vanilla and pour over crust. Bake at 375 for 35 minutes or until cheesecake is set.
Topping:
1 (16-ounce) container sour cream
3 Tablespoons sugar
1/2 teaspoon vanilla
Beat sour cream for 2 minutes. Add sugar and vanilla. Beat one more minute. Spread over cheesecake. Bake at 400 for 5 minutes.
Cool to room temperature; cover and chill for at least 8 hours.
[/print_this]
This is a great first-timer cheesecake recipe. If you get a crack in the top while baking, the topping covers it up and makes it pretty as ever.
We like to eat this with canned raspberry, blueberry, or blackberry pie filling drizzled on top!
- The Adventum CD Collection – Sale Now - March 27, 2021
- Alternative To Facebook Option - January 30, 2021
- The Beauty of the Hoary Head - January 2, 2021
Anonymous says
Looks scrumptious!!
~Cara
Beth Cover says
may I come lick the spatula? =)