Cheese Cake (Carol)

Notebook 31

Never too many cheese cake recipes!

I think I might need to make a category for cheese cake because it sure seems like everyone has a recipe for it and they all sound good! This particular recipe has you leave the cake in the oven once it is baked, allowing it to cool slowly and not crack the smooth top.

Cheese Cake (Carol)

1 1/4 c graham crackers crushed

1 T butter

1 T sugar

Dash of cinnamon. Mix well. Butter a spring form pan. Sprinkle with 2 T of crumbs, spread by shaking. Pat rest into pan.

2 8 oz packages cream cheese

1 cup sugar

1 T vanilla

1 16 oz sour cream

3 eggs

Soften cream cheese, beat till fluffy. Add sugar slowly.  Add 3 eggs, adding 1 at a time. Fold in sour cream and vanilla. Pour over crumbs. Bake 350 for 30 minutes. Turn off oven, open door, leave in love for 1 hour.

Topping = cherry pie filling


5 thoughts on “Cheese Cake (Carol)

  1. Love me some cheesecake! I actually have an entire cookbook of cheesecakes–from savory appetizer type ones to traditional and even some light mousse-like versions. A number of those recipes call for leaving the cheesecake in the over to cool slowly. I think it’s supposed to help prevent the typical crack in the center.

    I am reminded of a cheesecake incident with my dear friend in college (his birthday was yesterday so that must be why it comes to mind thinking of cheesecake today). We made a grasshopper cheesecake for a family dinner and we can completely convinced his much younger brother and sister that it was made with real grasshoppers. His sister, who was only about 6, was revolted so I confided that it was just creme de menthe while her brother was convinced beyond a doubt that he actually got a bit of grasshopper leg stuck in his teeth.

    Now I REALLY want cheesecake!


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