This is the cheesecake my Mother-in-law is known for. It is simple to make, and I don't worry about it drying out or cracking. It turns out perfectly every time.

Kathy's Cheesecake
1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/4 cup melted butter

16 oz cream cheese, softened (I generally use 8 oz cream cheese, 8 oz neufchatel)
2 eggs
2/3 cup sugar
1 tsp vanilla

1 cup sour cream (I use reduced fat)
2 T sugar
1 tsp vanilla

Preheat oven to 375 degrees.
Make crust: combine crumbs, 1/2 cup sugar and butter and press into a pie plate or a spring-form pan (either will work fine, just use what you have).
Make filling: Beat together cream cheese, eggs, 2/3 cup sugar and 1 tsp. vanilla until smooth. Pour into crust and bake for 20 minutes. Let cool to room temperature.
Increase oven heat to 425 degrees. Make topping by blending sour cream, 2 T sugar and remaining 1 tsp vanilla. Carefully spread on top of cooled cheesecake. Bake again for 10 minutes. Let cool to room temperature, then cover (careful not to let wrap touch topping) and refrigerate.
Delicious served with fresh berries, frozen berries, cherry pie filling...


Joanne said...

I love the idea of not having to worry about cheesecake cracking. This sounds delicious!

Unknown said...

well it is simply gorgeous, and a great small ingredient list. I always like that.

John'aLee said...

Sounds divine. And to not have to worry about cracking...that is awesome!

Summer also knows as the krazy cake lady said...

Oh I remember it! So delicious! Kathy has given me some of my favorite recipes, ex. orange rolls!

Torviewtoronto said...

delicious cheesecake haven't put this topping with sour cream before

Heather said...

Awesome! Looks easy and delicious. I've always wanted to try making cheesecake. Usually seems too intimidating but I think I could possibly manage this!

cailen ascher said...

omg cheesecake is one of my all time favorite desserts! and this recipe seems so simple!! thanks for sharing : )

ps great blog! i'm your newest follower.

happy weekend,

Victoria Oleson said...

My cheesecake always cracks when I make it and it is so frustrating. I can't wait to give this one a try!!

Ellen Yun said...

I'm making this for my hubbs, who's a sucker for a good cheesecake. I'll let you know his reaction. I imagine it'll look like this > :D

Ellen Yun said...

Loved the final product! There's something so delightful about a simple, and well done, cheesecake.

Thanks for sharing the recipe!

Unknown said...

It's a great recipe I like to add 1/2tsp of lemon juice to the main batter. Plus I separate the egg whites and beat them separately to white peaks then fold that into the rest of the batter.

Unknown said...

Can I just use 16 oz of regular cream cheese because I don't have the other one on hand.

Unknown said...

I noticed one thing about this cheese cake and that's that when I took it out of the oven the after the first time and let it cool tk room temperature, I had went today put the sour cream topping on it very carefully and it didn't seem like it was baked all the through from the first time I had put it in the oven. I did the best I could by putting on the sour cream. It seemed a little wobbly in the center. I set it for 15 min. Instead of 10. I hope it comes out ok, if not I guess I'll just bake it longer the first time next time I do it.

Diane M. Apodaca said...

Followed the directions and looks raw in the middle. Don't know what I did wrong.

Unknown said...

Don't bake for 20 minutes, 20 minutes isn't enough for the first bake. The flavors were great and this recipe was easy but the final cake was raw. Hopefully next time it'll come out fully cooked with a little more bake time.

Melissa said...

This is the best cheesecake recipe I’ve made!! Better than the Cheesecake Factory copycat recipes. I used half the sugar for the crust and made 1.5 batch of the filling and it came out amazing! Next time I will probably leave out the sugar from the crust, it was still quite sweet with 1/2 the sugar. I also used light sour cream, which I was worried would make it too thin. After cooling in the fridge overnight, it was the perfect texture. Next time I will probably replace half of the cream cheese with the less fat cream cheese to reduce calories—this was so good I didn’t eat just one piece! I was very impressed with the flavor and texture despite the lower calories from other cheesecake recipes.

Sue C. said...

Delicious and easy to make. I did bake for 30 minutes rather than 20 since it didn’t appear done in the center. Turned out perfect. Definitely be making it again!