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.
I double this recipe and make a couple.
Picture above of my mom in the 60’s cooking up something delicious.
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.
