Simple And Easy Cheesecake

My Blueberry topped cheesecake
My Blueberry topped cheesecake | Source
Baked cheesecake
Baked cheesecake | Source
cheesecake ingredients
cheesecake ingredients | Source
Ready to assemble
Ready to assemble | Source
And ready for the oven
And ready for the oven | Source

This Is A Very Easy Recipe That Takes No Time To Put Together

I have been making this simple and easy Cheesecake for many years. It is a family favorite, especially around Christmas time. It is always a hit at the retirement home, where I work as a cook. This Cheesecake is rich and creamy, with a nice smooth texture. Another nice thing about this Cheesecake, is the fact that you don't need a spring form pan to make it. You can make it in a 9x13 inch cake pan.

So lets get started and make a Cheesecake!

Prep time: 20 minutes plus cooling time and chilling time.

Bake time: 30 minutes

Makes about 12 servings

Ingredients:

** 2 cups of Graham cracker crumbs

** 1/2 cup of melted butter or margarine ( 1 stick )

** 1 teaspoon of ground cinnamon

** 1 1/2 cups of sugar

** 3 packages cream cheese (8 ounce each) softened

** 3 large eggs

** 1 teaspoon vanilla extract ( or lemon extract if you want lemon flavored)

** 1/8 teaspoon salt

** 1cup of sour cream

*** 1 can any flavor pie filling, for the topping

Instructions:

1. Preheat the oven to 350 degrees. In a 13 x 9 inch glass or ceramic baking dish, mix the graham cracker crumbs, butter, cinnamon and a 1/2 cup of sugar until the crumbs are evenly moistened Then press the crumb mixture evenly and firmly onto the bottom of the dish.

2. In a large bowl, combine the cream cheese, eggs, vanilla, 1/8 teaspoon salt, and the remaining 1 cup of sugar, with the mixer on medium speed, beat the ingredients until creamy, about 3 minutes. Then add the sour cream and beat 30 seconds more or until well blended.

3. Next pour the cream cheese mixture over the graham cracker crust, and carefully spread evenly. Be careful not to disturb the crumbs. Bake 30 minutes, then turn the oven off. Leave the cheesecake in the oven for 1 hour. Next remove the cheesecake and let it cool completley. Cover and place in the refrigerator until well chilled, at least 3 hours or overnight.

4. With the pie filling you can either put it on the side, or spread it over the cheesecake. I like to put my filling on the side in a bowl, so you can have the cheesecake with or without the pie filling. You can also top with cool whip if you would like to. All that is left to do is slice a pece of cake, and enjoy. Refrigerate any leftovers.

Each serving is about 380 calories.





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Comments 2 comments

unknown spy profile image

unknown spy 4 years ago from Neverland - where children never grow up.

Yummy! I wonder if I could make this one? looks so tempting!


mwilliams66 profile image

mwilliams66 4 years ago from Left Coast, USA

Lucybell my mouth is watering. This cheesecake may be easy but it looks delicious. I am gluten intolerant so perhaps I will try it out with some gf cookie crumbles as the base.

Thanks for the clear instructions and photos.

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