If  using  packaged graham-cracker crumbs, for an  8-inch 

springform pan, use


1 3/4 c. graham cracker crumbs

1/3 c. melted margarine or butter

1/4 c. sugar

1 tsp. cinnamon


Press on bottom and 2 1/2 inches up side of 8-inch springform pan; set aside.


Filling:  3   8-oz. packages cream cheese, softened

          1 cup sugar

          2 tsp. vanilla extract

          3 eggs

          1 cup dairy sour cream


Preheat oven to 350° F.  

In bowl, beat cream cheese, sugar and vanilla until creamy. 

Beat in eggs, one at a time. 

Blend in sour cream. 

Spread in prepared pan. 

Bake at 350° F. for 60 to 70 minutes or until  center  is set. 

Turn off oven.  Leaving door slightly ajar; leave cheesecake in oven 1 hour.   

Remove from oven; cool completely.

Chill 4 hours or overnight. 

If desired, top with cherry pie filling or pineapple topping (see below) after removing side of pan.

Makes 10 servings.




Pineapple Topping:

2 8-oz. cans crushed pineapple in syrup

2 tablespoons sugar

1 tablespoon cornstarch


Combine topping ingredients in saucepan.  Stir until cornstarch dissolves.  Cook over medium heat, stirring until sauce boils and thickens slightly.  Chill.

Spoon sauce over top of cheesecake.

If you like the idea of a Pineapple Topping and would like a different, less plain cheesecake to use under your pineapple topping double click here on Pina Colada Cheesecake.

You can find this and other recipe(s) by tapping here on the Home Cookin’ index.


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