Aunt Jo's Cheesecake
The first time I made the cheesecake, we were fairly newly wed and were expecting company, so I wanted this to turn out "just right." I cooked it the amount of time given in the instructions, and it was not set. So I cooked it a few more minutes, and it still wasn't set. I was afraid to cook it too long and started to cry because I thought I had really messed up. My husband made a long-distance call to Aunt Jo to find out if I could cook it longer. She said it was OK, I did, and it turned out great. No tears over cheesecake since then!
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- graham crackers, finely crushed
- 2 Tbsp
- 4-6 Tbsp
- 3 pkg
- cream cheese (8 oz. size)
- 1 c
- 1 tsp
- 1 pt
- sour cream
- 3 Tbsp
- 1 tsp
1Have all ingredients at room temperature.
2Mix crust ingredients and press into bottom of 8"-9" spring-form pan. Save a few crumbs for top of cake.
3With mixer, cream the cream cheese. Add sugar (a small amount at a time), eggs (one at a time), and vanilla. Beat well and pour into pan. Bake at 325 degrees. (Original recipe said 30 minutes, but I’ve found it to take 40-50 minutes.) Remove from oven when cake is fairly firm.
4Turn oven up to 500 degrees. Mix topping ingredients and spread over top of cake. Sprinkle crumbs on top. Return to oven and bake 5 minutes.
5For best taste, chill before serving. Store leftovers in refrigerator.