“This is my family's absolute favorite dessert. Found it in the Detroit Free Press newspaper in the early 70's. Very easy to make and soooo delicious!”
READY IN:
1hr 10mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Cheesecake topping:
  2. Beat cream cheese and sugar together until well blended, then mix in sour cream and vanilla. Beat in eggs one at a time, then set aside.
  3. Cake batter:
  4. Sift dry ingredients together. Cream butter and sugar, then beat in eggs, then milk and vanilla. Stir in dry ingredients.
  5. Grease and flour a deep 9-inch Pyrex pie plate, or a 9 x 9-inch square pan. Spread cake batter over bottom and sides, spreading much thinner on sides. Spoon cheesecake mixture over batter.
  6. Bake at 325° for 40-45 minutes, until cheesecake is set. Spread with sour cream topping, then return to oven for another 5 minutes. Cool, then refrigerate at least 4 hours.
  7. Sour cream topping:

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: