Easy Cheesecake
"It's quick to make and easy to remember and forgiving. More sour cream makes it creamier, less is stiffer. I've topped it with nothing, sour cream, pie filling, fresh fruit, even lemon Jello."
photo by bvanderpool63
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1 pie
ingredients
- 1 store-bought graham cracker crust
- 8 ounces cream cheese
- 1⁄4 - 1⁄2 cup sugar
- 1⁄2 - 1 cup sour cream
- 2 eggs
- 1⁄2 teaspoon vanilla
- more sour cream, for topping (optional)
directions
- Cream together cream cheese and sugar.
- Mix in sour cream and then eggs and vanilla until well blended.
- Pour into pie crust.
- Bake 25-30 minutes, or until 2-inch circle in middle jiggles when shook.
- (optional) Spread with sour cream.
- Cool.
- Top with fresh fruit, or canned pie filling, or just eat.
Questions & Replies
-
I did not see what temperature to bake at.
Reviews
-
This is a quick, satisfying, and tasty little cheesecake fix' and that is why it is so darn appealing. It tastes great as written. I always prefer using 1/4 cup sugar to reduce the calories and cut the sweetness......but then make up for those 'lost' calories by using 3/4 cup sour cream! Besides the vanilla, I also always add just a touch of grated lemon rind (just the yellow) because it makes a world of difference in the flavour. If there's a jar of maraschino cherries left with just a few floating around, I will drain well and rough chop a couple and add them at the very end. Sometimes I will use graham cracker crumbs and margarine and a pinch of sugar to quickly do up my own crust and press it into the pie plate with the flat bottom of a small juice glass. That makes a major difference in the flavour department too. What an easy but decadent treat to scarf up all by yourself.....ummm...errr....well, I mean with neighbours and friends of course.... -
My 11 year old son had a craving for cheesecake and I didn't feel like cooking. He made this all by himself and it was gone by the next day. Quick and easy. Thanks! -
I helped my best friend's daughter make this as part of a 5 coure meal for her high school home ec class - turned out great!! A definite keeper! A+ -
This is really good and probably the easiest cheesecake I've ever made.
-
Very quick & easy! Didn't see what temp to back. So I backed at 350 degrees. I added 4tbl of coco to make a chocolate one. -
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RECIPE SUBMITTED BY
Countrywife
Sacramento, Ca
I've been cooking for over 45 years now. First I made Jello pudding. Next I learned how to make cream sauce. I still like creamed tuna over toast, rice or mashed potatoes.
Many years ago I found a greeting card that said "When I retire I'm going to move to a big house in the country and live with a lot of cats...I've already got a start on the cats." I bought the store's entire stock and sent them to EVERYBODY! Well, now I'm retired, I live in a regular sized house in the country (on about 80 acres), I have a bunch of cats and feed a lot of other critters. There's a mini pig (she's still pretty big),a lop-eared rabbit, a vole who moved in under the stove, a huge flock of chickens, loads of songbirds, an opossum behind the barn(who sneaks in to eat), herons in the spring, pacific tree frogs, and the occasional coyote. We're even in the territory of a couple of golden eagles who stop by a couple of times a year.
That's a chicken on my shoulder. JC (Junior Chicken). How he ended up as an indoor chicken is a long, complicated story. JC never learned to crow right. Maybe it was being deprived of role models in his formative months.
