Mom’s Cheesecake Recipe

My mom told me this cheesecake recipe is from Betty Crocker, but I have had no luck finding it on their website so I am giving her full credit because she has been making it throughout my childhood. You have to start this recipe the day before because it requires a cooling of 6-12 hours between bakes.

The picture is my first attempt at this recipe and, as you can see, it is a bit thin. I will double the cream cheese filling on my next attempt and change the recipe accordingly if it works out. This is the original recipe, not doubled.

Enjoy!

Ingredients:

Crust:

1 1/2 cup graham cracker crumbs

1/4 cup sugar

6 TBS butter, melted

Cream cheese filling:

2 eggs, well beaten

3/4 lb soft cream cheese (12 oz)

1/2 tsp vanilla

1/2 tsp salt

1/2 cup sugar

Sour cream topping:

1/2 cup sour cream

2 TBS sugar

1/2 tsp vanilla

1/8 tsp salt

Directions:

Heat up the oven to 325F. Mix the first three ingredients together and press into a springform pan.

Bake the crust for 10 minutes. Let cool for 3-5 minutes

Turn the oven up to 375F. Mix the cream cheese filling ingredients together and pour into the graham cracker crust.

Bake for 20 minutes.

Let cool for 6-12 hours

Heat oven to 425F. Mix together sour cream topping ingredients and pour into on to the cooled cream cheese cake. Bake for five minutes. Let cool and refrigerate.

Author: Chez Starz

I have a passion for food and travel. I am always looking for delicious recipes to cook and share with my family. This site is simply a way to share family recipes and those I find in cookbooks and online.

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