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Best-Ever Cheesecake Recipe

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I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted to served for her wedding instead of traditional cake.—Howard Koch, Lima, Ohio
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min. + chilling
MAKES: 8 servings

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • FILLING/TOPPING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 eggs lightly beaten
  • 2/3 cup sugar, divided
  • 2 teaspoons vanilla extract, divided
  • Pinch of salt
  • 1 cup (8 ounces) sour cream

Nutritional Facts

1 serving (1 piece) equals 388 calories, 25 g fat (15 g saturated fat), 124 mg cholesterol, 289 mg sodium, 35 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat onto the bottom and up the sides of a 9-in. pie plate. Chill.
  2. For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
  3. Bake at 350° for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake for 10 minutes. Cool completely on a wire rack. Refrigerate 3 hours or overnight. Yield: 8 servings.
Originally published as Best-Ever Cheesecake in Taste of Home April/May 1994, p47

Nutritional Facts

1 serving (1 piece) equals 388 calories, 25 g fat (15 g saturated fat), 124 mg cholesterol, 289 mg sodium, 35 g carbohydrate, trace fiber, 6 g protein.

Reviews for Best-Ever Cheesecake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 1, 2014

Delicious! Truly simple and simply the best!

MY REVIEW
Reviewed Jul. 31, 2013

I love the simplicity of this cheesecake....only four ingredients in the filling! This is what I think of when I imagine cheesecake, as it reminds me of what my mom used to make. I think I'd like it even better without the crust.....I know I've seen recipes for crust-less cheesecake, but don't know if that would work in this recipe. The crust is a little too sweet for me, and I actually just eat the filling and topping. I also like the fact that this doesn't make a great big cake, and only requires a nine inch pie pan.

MY REVIEW
Reviewed Jun. 17, 2013

We loved this!

MY REVIEW
Reviewed Nov. 29, 2012

The best cheesecake, by far!

MY REVIEW
Reviewed Nov. 29, 2009

This really is the Best Ever! The Best. Easy to prepare and top notch taste. Love love love it.

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