Whenever I tell my husband that this, our favorite cheesecake, is on the menu, his eyes light up and he is so happy! We like to make it for holidays, special occasions, and to impress people that come to visit us. 🙂
It really is pretty easy to make. First, the crust.
I just mix everything up in the pan and then press it down on the bottom and a little bit up the sides.
After baking, sometimes I leave it in the oven with the door partially opened (like the recipe says), sometimes I don’t. It depends on how many little children are running around (I don’t want anyone getting burned on a hot oven door!).
Sometimes the cheesecake cracks. I am not a food expert, so I don’t really know why it does that. I don’t mind though, since it is covered in yummy fruit!
Our Favorite Cheesecake
adapted slightly from here
- 1 3/4 cups graham cracker crumbs (about 15 crackers)
- 1/3 cup butter, melted
- 1 1/4 cup sugar, divided
- 3 packages cream cheese
- 1 cup sour cream
- 2 tsp. vanilla
- 3 eggs
- 1 can (21 oz.) pie filling (we’ve used cherry, strawberry, and raspberry. They are all delicious!)
Preheat oven to 350 degrees (or 325 degrees if using a dark colored springform pan).
Mix graham cracker crumbs, butter, and 1/4 cup of the sugar together and press into the bottom and about halfway up the sides of an 8 or 9 inch springform pan.
In a mixer, beat together the last cup of sugar and the 3 packages of cream cheese. Add vanilla and sour cream and mix well. Add eggs one at a time, mixing on low after each addition. Pour into the crust.
Bake for 1 hour. The center will be almost set. Turn the oven off and let the cheesecake sit in a partially opened oven for 1 more hour. Cool completely and then refrigerate for 4 hours. Add filling right before serving. Enjoy!