Got this recipe from my mom-in-law and it is a cinch! Even if it cracks in the middle you pour on a sour cream topping and voila! yummy, tasty, pretty cheesecake!
Crust:
10 (full size) graham crackers, processed into fine crumbs
2-3 tablespoons butter, softened
1. Combine both ingredients and spread into a 9” spring-form pan. Press into the bottom and halfway up the sides. Bake at 375 degree F for 5 minutes.
Filling:
3- 8oz. pkgs. cream cheese. softened to room temperature
2 teaspoons vanilla extract
1 cup sugar
4 eggs
1. Blend until just smooth ( do not over beat) and pour into crust. Bake for 30 minutes at 375 degrees F or until set, it might crack.
Sour Cream Topping:
2 cups sour cream
1 tablespoon vanilla extract
1 tablespoons sugar
1. Blend and pour over cake and bake 5 minutes more. Remove from oven and cool. Chill over night if possible.
Tip: To boost the yumm-o factor of this cheesecake, serve it with fresh sliced unsweetened organic strawberries. My husband practically died and went to heaven when I served it like this!
10 (full size) graham crackers, processed into fine crumbs
2-3 tablespoons butter, softened
1. Combine both ingredients and spread into a 9” spring-form pan. Press into the bottom and halfway up the sides. Bake at 375 degree F for 5 minutes.
Filling:
3- 8oz. pkgs. cream cheese. softened to room temperature
2 teaspoons vanilla extract
1 cup sugar
4 eggs
1. Blend until just smooth ( do not over beat) and pour into crust. Bake for 30 minutes at 375 degrees F or until set, it might crack.
Sour Cream Topping:
2 cups sour cream
1 tablespoon vanilla extract
1 tablespoons sugar
1. Blend and pour over cake and bake 5 minutes more. Remove from oven and cool. Chill over night if possible.
Tip: To boost the yumm-o factor of this cheesecake, serve it with fresh sliced unsweetened organic strawberries. My husband practically died and went to heaven when I served it like this!
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