Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

cheesecake

(1 rating)
Amethyst4292 avatar
Recipe by
Nanci Wilson
@Amethyst4292
Beacon, NY

This cheesecake is simple but delicious. I started making it when a new neighbor moved in & brought the cake to my house. She then returned with a cheesecake pan (since I did not have one). That was almost 40 yrs ago & I have never changed the basic recipe...only doubled it or made it into Pumpkin and/or Chocolate with just a few minor changes. When I was younger I used to make it for everyone's b'day at a 'bar' we hung out at...they suggested I start selling it...I chose not to do that. Hope you enjoy!

►
(1 rating)
yield 10 -12 (slice size)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For cheesecake

  • GRAHAM CRACKER CRUST
  • 1 c
    graham cracker crumbs (1 1/2 c if you want crust on bottom & sides of pan)
  • 2 Tbsp
    sugar
  • 2 1/2 Tbsp
    butter, melted (3 t melted butter if using addt'l graham cracker crumbs)
  • 1/4 tsp
    cinnamon, ground (optional)
  • FILLING
  • 16 oz
    cream cheese, room temperature
  • 3 lg
    eggs (beaten well)
  • 1 c
    sugar (can use 3/4 c if want)
  • 2 tsp
    pure vanilla extract
  • 1 tsp
    lemon extract
  • 1/8 tsp
    salt
  • 3 c
    sour cream (no fat-free)

How To Make cheesecake

  • 1
    Graham Cracker Crust Mix all ingredients together & press on bottom of cheesecake/spring form pan. (if you want the crust up the sides of the pan, use 1 1/2 cups graham cracker crumbs & 3 T melted butter) Bake 10 min @ 325 Set aside
  • 2
    Filling: (filling ingredients can be doubled to make a higher cake) Cream softened cream cheese
  • 3
    In separate bowl beat eggs well then add sugar and extracts. Mix well Add to cream cheese. Mix til smooth
  • 4
    Add sour cream and mix well. Pour into prepared cheesecake/spring form pan.
  • 5
    Bake @ 325 for 55 min (cake will still be a little jiggly) DO NOT REMOVE CHEESECAKE FROM OVEN Turn oven off, crack open door & leave cake in oven for 1 hr. or until set. Remove from oven, let cool & place in refrigerator for at least 6 hrs (preferably overnight) before cutting! Before cutting you can add any of your favorite fresh or canned fruit to top or leave plain.
  • 6
    Pumpkin Cheesecake: Omit: lemon extract Add: 1 can (16 oz) pumpkin puree 1/4 tsp each ginger & nutmeg 1 tsp cinnamon 2 addt'l tsp vanilla extract (total 3 tsp) Also, use the full cup of sugar All other directions are as above
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT