This recipe was easy and the end result was just AWESOME! You will never buy a store bought cheesecake again!
1) In small bowl toss together graham crumbs, butter and 2 tablespoons sugar. Reserve 2 tablespoons of crumb mixture for garnish. Press remaining crumb mixture on the bottom and 2 1/4 inches up sides of a 9 inch pie glass dish. Chill in Freezer while preparing the filling.
2) In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla and butter flavoring. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in the sour cream.
3) Pour into crust. Bake at 325 F about 1 1/4 hours or until center is almost set. Cool on wire rack for 1 hour.
4) Sprinkle the remaining reserved crumbs. Refrigerate at least over night. Recipe does say to let set for at least 3 hours in the Fridge, but I get better results in waiting until the next day to eat and enjoy!
To enjoy the great taste of this cheese cake, I add NO pie filling on top to savor the wonderful cream taste...........yummy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 291 | ||
Calories from Fat: 165 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 79.1mg | 24 % | |
Sodium 13100mg | 452 % | |
Potassium 62.4mg | 2 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 25.5g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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