Cheesecake

Cheesecake Recipe

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Nanci Wilson

By
@Amethyst4292

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!

Rating:

★★★★★ 1 vote

Serves:
10-12 (slice size)
Prep:
15 Min
Cook:
55 Min
Method:
Bake

Ingredients

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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 large
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

Step-by-Step

  • 1Graham 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
  • 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.
  • 6Pumpkin 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

Printable Recipe Card

About Cheesecake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids




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