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Ellyn's Cheesecake
Contributed by: Ellyn
This can be done in a 9 inch springform pan, but works perfectly in a 9 inch glass pie pan. Be sure to butter the pan before adding the buttered crumbs.
What you need
- 1 cup finely ground graham crackers
- 1/4 cup butter plus extra for buttering the pan
- 1 1/2 lbs. (3 x 8oz pkgs) cream cheese
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 2 cups (1 pint) sour cream
- 2 tsp sugar
- 1/2 tsp vanilla extract
How to make it
- Preheat oven to 350º
- Butter the pie pan
- Melt 1/4 cup butter and add to graham cracker crumbs, blending well to coat evenly
- Press buttered crumbs into and up the sides of the pan as far as they will go, trying to make it as even as possible
- Blend cream cheese, 1 cup sugar and 1 tsp vanilla extract very well until creamy
- Mix in eggs, one at a time
- Pour into unbaked pie crust and bake for 35-55 minutes, until only the very center is slightly jiggly. Cheesecake will be slightly browned around the edges and will settle as it cools
- Remove from oven and immediately turn oven to 425º
- While oven is heating, blend sour cream, 2 tsp sugar and 1/2 tsp vanilla extract
- When oven is fully heated, spread sour cream mixture over top of cake
- Return cake to oven for 5-10 minutes (not more - don't brown). The sour cream will set up while the cake chills
- Allow the cake to cool slightly, then chill for several hours or overnight.
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