Jane's Cheesecake

Jane made this for us back in the late 1970's - it is so good! You can top a slice with a spoonful of cherry pie filling, peach, pineapple, raspberry, strawberry, chocolate sauce, etc . Even plain it's great. I cut it in single servings and freeze most of the cheesecake for a special treat. Just thaw 1-2 pieces at a time.

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Ingredients:

Crust:

  • 3 cups crushed graham crackers
  • 1/2 cup sugar
  • 1 cube margarine, softened (stick)

Filling:

  • 4 (8 oz.) pkgs. cream cheese, cubed - microwave until soft
  • 4 eggs
  • 1- 1/3 cups sugar
  • 2 Tbsp. pure vanilla extract (not imitation)

Topping:

  • 2 cups sour cream
  • 4 Tbsp. sugar
  • 2 tap. pure vanilla extract (not imitation)

Directions:

READ recipe before you begin making this.

Preheat oven to 325 degrees F

Mix together crust ingredients and press into a spring form pan. Put in fridge until you mix the filling.

Mix filling ingredients in mixer until smooth and pour into crust.

Bake at 325 degrees F for one hour then test. When done cool 15 minutes.

Increase oven temperature to 425 degrees F.

Blend topping ingredients. Spread on top.

Return to oven for 10 minutes or just before it starts to turn brown. Let cool in fridge for at least 2 hours.

This is on the recipe: To have a good friend is one of the highest delights of life; to BE a good friend is on of the noblest and most difficult undertakings. ~ Anonymous

I hope you enjoy this as much as we do.

Servings: 15-20
Time:2 hours? Minutes Preparation Time
about 1 hour 10 minutes Minutes Cooking Time

Source: My sister friend, Jane

By Great Granny Vi from Moorpark, CA

Comments

June 17, 20100 found this helpful

This sounds an awful lot like the recipe I've had for years, I wonder if it is? It's a New York style cheesecake & just thinking about it makes my mouth water! :b. Haven't made it in awhile, thanks for reminding me!

One tip I might add (that was included in my recipe): sometimes cheesecake will crack on top. To prevent this, wrap foil around the bottom & side of the spring form pan, & when you bake it, set the pan in a roast pan with a couple of inches of water.It adds moisture to prevent the cheesecake from drying & cracking.

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