So today I thought I would share my cheesecake recipe.
Sure-fire way to pack on the pounds but oh-so-delish.
After many attempts, this is my husband’s all-time favorite cheesecake. And that man knows his cheesecake! He will tell me more vanilla, less cream cheese, more fruit, or whatever tweak it needs, and he’s usually right.
It makes two reasonable sized 8-inch pies or one really overstuffed 9 inch super cheesecake.
layer 1
the middle layer…
almost done now…
and after that man of mine has gotten to it…
cheesecake::
crust –
1 1/2 c. crushed cinnamon graham crackers
1/3 c. melted butter
2 T. to 1/4 c. sugar (use 1/4 c. with plain grahams)
Mix all and pat into pie plates. Chill in refrigerator while you are making layer 1.
filling layer 1 –
2 pkgs. (8oz. size each) softened cream cheese
2 eggs
1/3 c. sugar
1 tsp. vanilla
pinch of salt
Preheat oven to 350 degrees. In mixing bowl, beat eggs lightly, add cream cheese and beat on medium for about 1 minute. Add sugar and vanilla and beat for another 1 to 2 minutes. Pour into crust and bake for 35 minutes. It will puff up, so let it cool on the counter for about 10 minutes before trying to add the next layer.
filling layer 2 –
1 c. sour cream
1/3 c. sugar
1 tsp. vanilla
Mix with a spoon and spread on top of layer 1. Bake for 10 more minutes. Let cool completely before adding topping.
fruit topping –
1 can pie filling fruit of your choice (blueberry, peach, strawberry, cherry)
Or 2 cups homemade fresh fruit in a small amount of simple syrup
Or 2 – 3 cups of just fresh fruit (because really – this thing has enough calories already!)
CHILL for a few hours before serving.
Enjoy!
Thanks for stopping by 🙂
yarnchick 