Classic Cheesecake

Classic Cheesecake I



  • 1 cup graham cracker crumbs
  • 1/4 cup butter or margarine, melted
  • 1 Tbsp. sugar


  • 2 packages cream cheese, softened (8oz. each)
  • 1/2 cup sugar
  • 1/4 cup flour
  • 3 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla
  • Fresh sliced strawberries or canned cherry pie filling (opt.)


Preheat oven to 350 degrees F. For crust, combine all ingredients in medium bowl; press firmly onto bottom of 10 inch springform pan. Bake 10 minutes. Meanwhile, prepare cheesecake by beating cream cheese in large mixing bowl on medium speed of electric mixer until creamy. Beat in sugar and flour. Blend in eggs, sour cream and vanilla; pour over crust.

Bake 50-55 minutes or until center is just set. Cool 20 minutes on wire rack. Loosen cake from rim of pan; cool completely. Cover; refrigerate until thoroughly chilled, 3-4 hours. Remove rim. Top cheesecake with strawberries just before serving, if desired.

By Robin from Washington, IA

Classic Cheesecake II



  • 1 1/2 cups Graham Cracker Crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter, melted


  • 3 8-oz. packages of cream cheese
  • 1 1/2 cups sugar
  • 1/8 tsp. salt
  • 4 eggs
  • 1 tsp. vanilla


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


Press crust into bottom and sides of spring form pan. Blend cream cheese with sugar and salt. Add eggs one at a time; beating well after each. Blend in vanilla. Bake at 325 degrees F for 50-60 minutes. Place a shallow pan of hot water on bottom rack while baking to prevent cracking. Let stand for 15 minutes.

Mix topping and pour over top. Bake an additional 10 minutes at 450 degrees F. Cool and refrigerate.

Fresh berries or topping of your choice may also be topped when served.

By Judy from Collierville, TN


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