| Sour Cream Cheesecake Recipe courtesy of HollysHints.com |
From Holly |
| 300º, 40 Minutes |
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| This makes a 9x13 cake. Go ahead & make the full size recipe (it can be cut in 1/2) because it freezes very well - for up to 3 months. I cut it up into 2"x2" squares and put pieces in several small freezer containers to thaw out as needed. | |
| Crust: Combine & press into a 9"x13" pan |
1 stick margarine or butter 1/4 cup sugar 1-3/4 cup graham cracker crust
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| Filling: Mix these ingredients and pour over the cracker crust |
5 eggs 3- 8 oz. boxes of cream cheese 1 cup sugar 1-1/2 teaspoon of vanilla 1/2 pint (8 oz.) sour cream |
| Bake at 300
degrees for 40 minutes.
Remove from the oven for 10 Minutes. |
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| Topping:
Mix together - 1 pint (16 oz) sour cream 6 Tablespoons sugar 1-1/2 teaspoon vanilla |
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| Pour the this on
top - return to oven for 10 more minutes. Cool & then refrigerate. |
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Check out Holly's No-Salt Cookbook. Visit our Order / Shopping Page... |
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| HINT: To prevent cheesecakes from splitting during the cooling process, leave them in the oven with the door propped open slightly. Place a shallow pan of water on the rack underneath it. | |
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