With the holidays quickly approaching I thought what better recipe to post than one for cheesecake. Everyone needs a straightforward cheesecake recipe and this is mine.
Note: I recommend using a 10″ spring form pan but you can also use a 9″ x 13″ pyrex or two 9″ pie dishes.
STEP 1: CRUST
2 c graham crackers or chocolate wafers crumbled
1/2 c butter, melted
2/3 c sugar
- Mix ingredients together.
- Press into bottom of pan (and up sides if using a pyrex or pie dishes) using the back side of a large spoon or rubber spatula.
STEP 2: FILLING
2 lbs cream cheese
1 c sugar
6 eggs
2 tsp vanilla
- Preheat oven to 350º.
- Mix well and carefully pour over graham cracker crust. (Be sure you leave plenty of room for your topping if using pie dishes. I usually fill a pie dish about 2/3 of the way.)
- Bake in oven for 30–40 minutes.
- Allow to cool and do not cover.
STEP 3: TOPPING
2 pints sour cream
½ c sugar
2 tsp vanilla
- Preheat oven to 375º.
- Mix ingredients well and pour over cooled cake.
- Bake at 375º for 10–15 minutes.
- Allow cheesecake to cool completely and then place in refrigerator.
Note: This is also great with scrumptious toppings. Cherry pie filling, fresh strawberries, or shaved Ghiradelli chocolate are my favorite.
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