aunt jo's cheesecake
(1 rating)
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This is a recipe I got from my husband's aunt; it has been enjoyed in the family for a long time. 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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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For aunt jo's cheesecake
- CRUST
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15graham crackers, finely crushed
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2 Tbspsugar
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4-6 Tbspbutter/margarine
- FILLING
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3 pkgcream cheese (8 oz. size)
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1 csugar
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1 tspvanilla
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4eggs
- TOPPING
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1 ptsour cream
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3 Tbspsugar
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1 tspvanilla
How To Make aunt jo's cheesecake
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1Have all ingredients at room temperature.
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2Mix crust ingredients and press into bottom of 8"-9" spring-form pan. Save a few crumbs for top of cake.
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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.
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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.
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5For best taste, chill before serving. Store leftovers in refrigerator.
- 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!
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