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Name: Foolproof Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 tb Butter melted; 1 ts Vanilla; 2 c Sour cream; 2 tb Sugar; 3 pk Cream cheese;8 oz;room temp; 3/4 c Graham cracker crumbs; 4 Eggs; 1 tb Sugar; 1 ts Vanilla; 1 c Sugar

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INGREDIENTS

1 tb Butter ; melted
1 ts Vanilla
2 c Sour cream
2 tb Sugar
Crust
3 pk Cream cheese;8 oz;room temp
3/4 c Graham cracker crumbs
4 Eggs
1 tb Sugar
FILLING
1 ts Vanilla
1 c Sugar
TOPPING

Servings

INSTRUCTIONS

Combine the crust ingredients in a mixing bowl. Spread crust across the bottom of a 9 inch or 9 1/2 inch springform pan. Put the filling ingredients in a food processor; blender, or electric mixer bowl. Process (or blend) until smooth then pour gently over the graham cracker crust. Bake in a 375 degree oven for 30 to 35 minutes or until done. (The top will be brown and circular cracks will appear. If you shake the pan, the cheesecake should quiver slightly, as if it were custard. Do not overcook.) Take the cheesecake out of the oven. Leave the oven on. In a mixing bowl, combine the sour cream topping ingredients and stir until blended. Spread the sour cream topping over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove cheesecake from the oven. Let cool on the counter for about one hour. Refrigerate at least 3 hours, preferably overnight. ENJOY ! !

NOTES

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Foolproof Cheesecake

1 tb Butter melted
1 ts Vanilla
2 c Sour cream
2 tb Sugar
 Crust
3 pk Cream cheese;8 oz;room temp
3/4 c Graham cracker crumbs
4 Eggs
1 tb Sugar
 FILLING
1 ts Vanilla
1 c Sugar
 TOPPING

Combine the crust ingredients in a mixing bowl. Spread crust across the  bottom of a 9 inch or 9 1/2 inch springform pan.    Put the filling ingredients in a food processor; blender, or electric mixer  bowl. Process (or blend) until smooth then pour gently over the graham  cracker crust. Bake in a 375 degree oven for 30 to 35 minutes or until  done. (The top will be brown and circular cracks will appear. If you shake  the pan, the cheesecake should quiver slightly, as if it were custard. Do  not overcook.) Take the cheesecake out of the oven. Leave the oven on. In a  mixing bowl, combine the sour cream topping ingredients and stir until  blended. Spread the sour cream topping over the top of the hot cheesecake.  Return cheesecake to the oven for 5 minutes. Remove cheesecake from the  oven. Let cool on the counter for about one hour.   Refrigerate at least 3 hours, preferably overnight. ENJOY ! !

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Nutrition

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Serving Size: 1 Serving (183g)
Recipe Makes: 12 Servings

Calories: 437
Calories from Fat: 139 (32%)

Amt Per Serving		% DV

	Total Fat 15.4g	21 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.4g
Cholesterol 370mg		114 %
Sodium 181.6mg		6 %
Potassium 164.1mg		4 %
Total Carbohydrate 65g		19 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 64.8g
Protein 11.5g		16 %
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.

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Calories per serving: 437

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