Favorite Cheesecake Recipe

5 1
Favorite Cheesecake Recipe
Favorite Cheesecake Recipe photo by Taste of Home
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Favorite Cheesecake Recipe

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5 1
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No one can resist the smooth, creamy texture of this classic cheesecake. Whether topped with berries or enjoyed as is, it's a favorite way to celebrate any occasion.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + chilling

Ingredients

  • 1 cup graham cracker crumbs (about 16 squares)
  • 3 tablespoons Domino® or C&H® Pure Cane Granulated Sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups Domino® or C&H® Pure Cane Powdered Sugar
  • 2 cups (16 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla; beat well. Add eggs, beat on low speed just until combined. Pour into crust. Place pan on baking sheet.
Bake at 325° for 45-50 minutes or until center is almost set. 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. Refrigerate any leftover cheesecake. Yield: 12 servings.
Originally published as Favorite Cheesecake in Taste of Home Cooking School Collection Spring 2009, p68

  • 1 cup graham cracker crumbs (about 16 squares)
  • 3 tablespoons Domino® or C&H® Pure Cane Granulated Sugar
  • 1/4 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups Domino® or C&H® Pure Cane Powdered Sugar
  • 2 cups (16 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2 eggs
  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
  2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla; beat well. Add eggs, beat on low speed just until combined. Pour into crust. Place pan on baking sheet.
  3. Bake at 325° for 45-50 minutes or until center is almost set. 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. Refrigerate any leftover cheesecake. Yield: 12 servings.
Originally published as Favorite Cheesecake in Taste of Home Cooking School Collection Spring 2009, p68

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