This started out as a cheesecake recipe out of Sharon's mother's "Alpha Delta Kappa" cookbook. Along the way, it's had a few minor tweaks. People seem to like it, and it's pretty simple, so I'll post it:
Mix well. Place all but 1/2 cup in bottom of a 9-inch springform pan and press down firmly. If making a 12-inch cheesecake, increase crust ingredients by 50%
Soften cheese (unless you have one of those 300+ watt Kitchen Aid type mixers; then let it do the heavy work instead). Using electric mixer, blend the cheese, sugar, and vanilla until smooth. Then add one egg at a time (beat after each) and the sour cream. Beat until smooth. Pour filling over graham-cracker pie crust in pan and top with 1/2 cup crumbs. Bake at 350 for 1 hour. Open the oven door gently and let stand 1 hour to cool before removing. Chill in refrigerator.
Helpful hint: For even cooking, place pan of boiling water onto rack below cheesecake during baking. This will also help prevent cracking.
You can serve the finished cheesecake "naked", or garnish with canned cherry or blueberry pie filling.
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