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    You are in: Home / Recipes / River Road Cheesecake Recipe
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    River Road Cheesecake

    River Road Cheesecake. Photo by gailanng

    1/2 Photos of River Road Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    gailanng's Note:

    I've been making this cheese cake for 30+ years. That would take me back to about...oooooooohhhh when I was about 5!!!!!!!

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    Units: US | Metric



    • 3 (8 ounce) packages cream cheese, softened (chilled cream cheese results in a grainy texture)
    • 4 eggs, room temperature
    • 1 teaspoon vanilla
    • 3/4 cup sugar



    1. 1
      Preheat over 350 degrees.
    2. 2
      Butter bottom of 9" springform pan. Mix together crust ingredients and press onto bottom of pan.
    3. 3
      Cream the cream cheese with electric mixer until light and fluffy; add 3/4 cup sugar. Beat until incorporated, occasionally scraping sides of bowl.
    4. 4
      Add eggs, one at a time, mixing just until blended.
    5. 5
      Stir in vanilla extract. Pour into prepared pan; bake approximately 35-40 minutes. Approximately three inches from the sides should be firm with the center jiggly.
    6. 6
      In the meantime, in a small bowl combine topping ingredients and stir until sugar dissolves.
    7. 7
      After baking remove pan from oven and carefully spread sour cream topping beginning from the outer edge towards center. Return to oven for 10 minutes; remove and let cool to room temperature. Chill.

    Ratings & Reviews:

    • on September 01, 2009


      Very very yummy. I made it with nilla wafers, and everyone loved the change of pace from the usual mushy graham cracker crust. I'm glad you had the tip about the grainy texture, which explains my previous tries at cheesecake. The topping was nice and creamy. I followed your picture and put fresh strawberries and raspberries on top. It was very good and I will be making this again soon. Made and Reviewed for Everyday Holiday tag. Thanks! :)

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    • on August 24, 2009


      Delightful! This cheesecake is actually very light in texture. It is smooth and creamy and everything you want a cheesecake to be. I will be making this often. Thanks so much for sharing this keeper! Made for Everyday's a Holiday Tag Game.

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    • on August 02, 2009


      DEFINITELY A GREAT CHEESECAKE! I made this using vanilla wafers instead of the usual graham cracker crust & it was wonderful! Very easy to put together & we really did enjoy the simple flavor of this dessert! I did have a blueberry & peach combo that we used to top a few pieces (& that was nice), but this really is wonderful, just plain cheesecake & the recipe is a definite keeper! Thanks for sharing it! [Tagged, made & reviewed in Please Review My Recipe]

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for River Road Cheesecake

    Serving Size: 1 (228 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 695.4
    Calories from Fat 456
    Total Fat 50.7 g
    Saturated Fat 27.9 g
    Cholesterol 233.0 mg
    Sodium 483.0 mg
    Total Carbohydrate 51.9 g
    Dietary Fiber 0.4 g
    Sugars 44.2 g
    Protein 10.5 g

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