- Ready In:
- 1hr 3mins
1 9-inch square pan
- 3 (8 ounce) packages cream cheese
- 1 1⁄4 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 16 ounces sour cream
- 9 tablespoons sugar
- 1 teaspoon vanilla
- Beat cream cheese, sugar, eggs and vanilla til smooth.
- Put in greased 9-inch pan.
- Place in 350 oven for 35 minutes Take out and let rest 15 minutes Mix sour cream, sugar and vanilla Pour on top of cheesecake.
- Bake 10 more minutes.
- Put pie filling on, if desired.
Join The Conversation
I havent rated this recipe or any other here before, spite of fact that i have fpund many wonderful recipes here. But now i have to give credits to this, its allways success, no matter where people come, all loves this. I have made this with Philadelphia and allso local equivalents cheese quantity varying from 790 grams to one kilo, white or brown sugar, vanilla essence or vanillasugar, allways good. Only thing is that sometimes i put crust cos my husband loves crust( me not so much). Thank you for this.
Outstanding! I substituted all the sugar for Splenda but otherwise followed the recipe to the letter. DH wasn't so sure about a cheesecake without the graham wafer crust but, he was won over with this recipe. I used low fat cream cheese and fat free sour cream and this was an ideal dessert for South Beach. I'll be making this again, very soon! Thank you, Ann Arber.
RECIPE SUBMITTED BY
Hi. My name is Ann. I live in a little town in South Jersey. I live in our home with my dear husband,Dave, our oldest daughter Susann and her two boys, Joseph and Zachary. Also our oldest son, David(Jr), and his two daughters, Jamie and Kayla on the weekends.And our youngest son, Seth is living here with us also, with his three dear cats. Our daughter,Allison and her husband,Brandon are living in their own house. All totalled we have five cats and two dogs right now. LOL I love to feed my family. When the kids were young, I would always feed their friends before and after school or dinner if they wanted. I love to make people smile , making foods they enjoy. Most of my recipes are handed down from Grandmothers, Mothers, friends. I treasure these recipes made by those I love.