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Classic Cheesecake

 Classic Cheesecake
MY husband and I love desserts and this is one of our favorites. It is delicious and there are no leftovers...extra calories, you know! Sometimes I top each piece with fresh seasonal berries.
2 ServingsPrep: 30 min. Bake: 35 min. + chilling


  • 1/4 cup graham cracker crumbs
  • 1 teaspoon sugar
  • 4-1/2 teaspoons butter, melted
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 cup sour cream
  • 2 teaspoons sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  • In a small bowl, combine cracker crumbs and sugar; stir in butter.
  • Press onto the bottom of a greased 4-in. springform pan. Place on a
  • baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
  • In a small bowl, beat cream cheese and sugar until smooth. Add egg;
  • beat on low speed just until combined. Stir in lemon juice and peel.
  • Pour over crust. Return pan to baking sheet. Bake at 350° for
  • 25-30 minutes or until center is almost set. Remove from the oven;

2 of 2

Classic Cheesecake (continued)

Directions (continued)

  • let stand for 5 minutes (leave oven on).
  • Combine topping ingredients; carefully spread over filling. Bake 5
  • minutes longer. Cool on a wire rack for 10 minutes. Carefully run a
  • knife around edge of pan to loosen; cool 1 hour longer. Refrigerate
  • overnight. Remove sides of pan just before serving. Yield: 2
  • servings.
Editor's Note: This recipe may be prepared in a 2-cup baking dish. Prepare as directed. Increase topping amounts to the following: 3/4 cup sour cream, 2 tablespoons sugar and 3/4 teaspoon vanilla.
Nutritional Facts: 1 serving (1 each) equals 488 calories, 32 g fat (19 g saturated fat), 196 mg cholesterol, 323 mg sodium, 42 g carbohydrate, trace fiber, 8 g protein.