Easter Sunday Cheesecake

Name: Easter Sunday Cheesecake
Prep time: 50 min
Cook time: 8 h
Total time: 8 h 50 min
Yield: 1 9x13 pan of cheesecake
Ingredients: 1/2 cup margarine, melted; 1/3 cup sugar; 1 1/4 cups ground graham crackers; 3 (8 ounce) packages cream cheese, softened; 2 eggs; 3/4 cup sugar; 1 teaspoon vanilla; 1/2 teaspoon lemon juice; 1 pint sour cream; 3 tablespoons sugar; 1 teaspoon vanilla; 1 (10 ounce) package frozen raspberries or 1 (10 ounce) package frozen blueberries, thawed (save juice); 2 tablespoons sugar; 1 tablespoon cornstarch; 1 teaspoon lemon juice

(46)

Recipe by SilentCricket

I called this recipe "Easter Sunday Cheesecake" because that is when I first served it when a bunch of friends got together for Easter dinner after church. A delicious cheesecake recipe that is a bit different in that it's made in a 9x13 pan as opposed to the usual springform pan. For a little extra, I add a dash of cinnamon to the crust mixture....YUM! (Cook time includes time for cheesecake to cool overnight)

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READY IN: 8hrs 50mins

YIELD: 1 9x13 pan of cheesecake

UNITS: US

INGREDIENTS

Nutrition

Crust
¹⁄₂

cup margarine, melted
¹⁄₃

cup sugar
1 ¹⁄₄

cups ground graham crackers
Filling
3

(8 ounce) packages cream cheese, softened
2

eggs
³⁄₄

cup sugar
1

teaspoon vanilla
¹⁄₂

teaspoon lemon juice
Topping
1

pint sour cream
3

tablespoons sugar
1

teaspoon vanilla
Sauce
1

(10 ounce) package frozen raspberries or (10 ounce) package frozen blueberries, thawed (save juice)
2

tablespoons sugar
1

tablespoon cornstarch
1

teaspoon lemon juice

DIRECTIONS

Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
Press down to form crust.
Bake at 350 for 8 minutes.
While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
Pour over crust.
Bake at 350 for 30 minutes.
Cool completely.
Make TOPPING: Mix sour cream, sugar, and vanilla well.
Pour on top of cheesecake.
Bake at 400 for 5 minutes.
Cool 6-8 hours or overnight.
Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
Stir in juice and lemon juice.
Microwave on HIGH for 3-5 minutes, until thick.
Stir occasionally.
Stir in fruit; cool completely.
Pour over cheesecake and serve.
(For a shortcut, you may also use canned pie fruit filling instead of the sauce).