Never Fail Cheese Cake


  • Crust:

  • 1 1/4 cups graham cracker crumbs
  • 1 tsp. cinnamon
  • 1/4 cup butter or margarine


  • 4 eggs (room temperature)
  • Ad
  • 1 1 /2 cups sugar
  • 1 tsp. vanilla
  • 3 packages cream cheese (room temperature) (8o z. each)


  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 tsp. vanilla


For Crust: Grease springform cheese cake pan and dust with a few crumbs. Pat mixture onto bottom of pan for crust.

For Filling: Beat eggs, add sugar, then vanilla and cheese. Beat at medium speed 15 or 20 minutes until smooth. (You can be beating this while you are making crust.) Pour into pan and bake at 350 degrees F for 35 minutes. Do not open door during baking. Remove from oven and add topping.

For Topping: Mix ingredients and spread on top. Return to oven for 10 minutes.

By Robin from Washington, IA


January 21, 20090 found this helpful

I'm going to give it a try, but with one change. I've discovered that most cheesecake recipes benefit from changing the cream cheese to mascarpone cheese. It has a creamier, richer taste than cream cheese. Of course, when one is dieting, cream cheese is better, and reduced-fat or fat-free cream cheese is better still.

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