Donna's Famous Cheesecake

SUBMITTED BY: Donna Triolo PHOTO BY: Nana Sidek

"Vanilla cheesecake with a graham cracker crust. Best served after overnight refrigeration."

SERVINGS & SCALING

Original recipe yield: 1 - 10 inch cheesecake

USMETRIC

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INGREDIENTS

2 cups graham cracker crumbs
1 1/2 tablespoons butter, softened
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4 eggs
1 (8 ounce) container sour cream
1 tablespoon vanilla extract

READ REVIEWS (43)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands. Flatten out crust on the bottom of the springform pan.
In a large bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs, sour cream and vanilla, and continue to beat. Mix until very smooth, and pour mixture into the springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter.
Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 21, 2003 by Diane

Loved this recipe-took it to my parent's for my Dad's birthday-everyone loved it! To the crust I added more butter and also 1/4C of sugar. Thanks a bunch!

9 users found this review helpful

Reviewed on Jul. 21, 2005 by DIVIANA

This recipe is the perfect combination of simplicity, richness, and creaminess! The cheesecake was smooth as silk and was utterly divine. The only change I made was to add some grated lemon and lime zest for a little flavor. It is a heavier cheesecake and should be served in small slices, or it is just too much. But that's the way we like it here! This is a good base for other flavored cheesecakes, and is thick enough to swirl in other ingredients. Thanks for sharing the recipe!

5 users found this review helpful