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!
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
2Filling: (filling ingredients can be doubled to make a higher cake)
Cream softened cream cheese
3In separate bowl beat eggs well then add sugar and extracts. Mix well
Add to cream cheese. Mix til smooth
4Add sour cream and mix well. Pour into prepared cheesecake/spring form pan.
5Bake @ 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.
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