Favorite Cheesecake
Yield
10 servingsPrep
25 minCook
40 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
|
*
|
| First layer | |||
| 16 | ounces |
cream cheese
|
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Second layer | |||
| 1 | pint |
sour cream
|
*
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
|
*
|
| First layer | |||
| 462.4 | ml/g |
cream cheese
|
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| Second layer | |||
| 473 | ml |
sour cream
|
*
|
| 59 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Using 8 or 9 inch springform pan, press your favorite crumb crust recipe on bottom and ½ way up sides - or use readymade crumb pie crust.
Chill.
With mixer, blend first layer of ingredients until smooth.
Pour into crust and bake at 350℉ (180℃) for 20 minutes.
Cool.
With mixer, blend second layer ingredients until smooth.
Pour on top of first layer and return to 350℉ (180℃) oven for 20 minutes. Cool and chill before serving.
Top with fresh fruits or berries for a special.
