Overnight Creamy Cheesecake
Yield
1 cakePrep
15 minCook
35 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
|
|
| 1 | cup |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Topping | |||
| 1 | pint |
sour cream
|
*
|
| 3 | tablespoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
|
|
| 237 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| Topping | |||
| 473 | ml |
sour cream
|
*
|
| 45 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
For the cheesecake: Blend until creamy in a blender.
Pour into 9-inch graham cracker crust.
Bake for 25 to 35 minutes in a 350℉ (180℃) F oven.
For the topping: Blend and spread on a cool pie.
Refrigerate overnight.
