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.
Chez Starz 