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“I found this cheesecake recipe online, and the crust recipe is from the back of a Honey Graham box! The two together are perfection. This cheesecake actually tastes better after 2 or 3 days in the fridge, so if you want to serve it for a party it's nice because you can do it days in advance. I often freeze individual slices, and then take them out of the freezer in the afternoon if I'm craving cheesecake, and it's ready to eat by the time I put the kiddos to bed at night, for a little special treat for myself!”
READY IN:
1hr 30mins
SERVES:
12
YIELD:
1 9-inch sprinform pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Mix graham cracker crumbs, sugar and butter together and using back of large spoon, press crumb mixture firmly on bottom and halfway up side of a greased 9-inch springform pan.
  3. Bake 6 to 8 minutes; let cool.
  4. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  5. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this will prevent cracking. Chill in refrigerator until serving.

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