Cheesecake

"I have made this cheese cake a few times, its my husbands favorite."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Anonymous photo by Anonymous
photo by witchstorm photo by witchstorm
Ready In:
1hr
Ingredients:
5
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • Mix together cream cheese, sugar and vanilla.
  • add eggs, mix together until no lumps.
  • pour in premade pie crust.
  • Bake at 350 for 40 minutes.

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Reviews

  1. This was so good and so easy. I used a graham cracker crust and only baked for 30 minutes, let it sit 15 minutes, mixed 1 cup sour cream, 4 1/2 tablespoons sugar and 1 teaspoon vanilla , poured over the top and baked for another 10 minutes. Awesome - no need for a fruit topping, although cherry pie filling would have been good over it. I've only made a few cheesecakes over the years, but will be making more often since this is so easy. Thanks for such a great recipe.
     
  2. Very easy! My daughter is the one who makes this all of the time. When we are going to someone's house for dinner she makes this and tops it with chocolate sauce, caramel, and pecans. Everyone always loves it! Thanks for sharing m f!
     
  3. Husband liked it; I wanted more flavor, but I made it begrudingly--I wanted chocolate & he insisted. I made the chocolate glaze from the double chocolate mouse recipe & I used the crust recipe from "cheesecake cookie bites". I used a 9 x 11 pan and cooked as directed--slightly shorter than directed actually.
     
  4. Even my ridiculously health conscious sister-in-law was going back for more and more. We added peanut butter until you could taste the peanut butter as much as the cheese cake and then we added powdered sugar to taste as well as some chocolate chips to make it chocolate peanut butter flavored. We also made one that we sprinkled frozen fruit on after baking the cheesecake so the fruit flavors soaked into the cheesecake. This recipe is an awesome "launching point" for other types of cheesecakes!
     
  5. I overcooked this.. I didn't realize that cheesecake becomes more firm as it cools, so I kept it in the oven until it wasn't "jiggling" any more. Please don't make that mistake. But, after it cooled, it was AMAZING. The next day, after it had time to sit overnight, it was still creamy and flavorful. This is the best I have ever had, even when compared to restaurant cheesecakes. Inexpensive, very simple, and delicious. Lots you can do with it too: throw in some brownie pieces, cherry ice-cream topping, pineapple topping, etc. So good!
     
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RECIPE SUBMITTED BY

I am a mother of two childeren. I live on farm in Notrh Dakota. We plant small grains and row crops. We also have some beef cattle. I have a few chickens for eggs and I just love to watch them run around looking for some food. I love to garden, vegys and flowers. I work part-time at a nursing home, but right now I took some time of for calving season. I also love to preserve my own vegys from the garden.
 
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