Cheesecake has always been one of my absolute favorite desserts. I love the rich, smooth cream cheese filling, the crumbly, sweet graham cracker crust, and how incredibly easy it is to make. There are hundreds of cheesecake recipes out there. They range from the easy no-bake cheesecakes, to the cheesecakes with complicated fillings that you bake in springform pans.
This recipe is my all-time favorite cheesecake recipe, ever. It has two layers: the typical sweet cream cheese filling, and then a slightly sour, but oh so smooth sour cream topping. It requires some baking, but really is so easy, a child could make it. This is my grandmother's recipe, and it shows up at nearly every family function I go to.
Momma Day’s Cheesecake:
Crust:
- 1 Ready Made Graham Cracker crust
Cheesecake:
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla
- 8 oz cream cheese
Topping:
- 8 oz sour cream
- 4 tbsp sugar
- 1 tsp vanilla
Cooking Directions:
- Preheat oven to 375°.
- Beat eggs until thick.
- Beat 1/2 cup sugar, 1 tsp vanilla, and cream cheese into the eggs, until smooth.
- Pour filling into the Ready Made crust.
- Bake at 375° for 30 minutes or until firm.
- Cool about 15-20 minutes until top is firm.
- Preheat oven to 400°.
- Mix sour cream, 4 tbsp sugar, and 1 tsp vanilla until well combined.
- Pour on top of cream cheese layer and smooth out.
- Bake at 400° for 10 min or until firm.
- Chill 6 hours or overnight
