Killer Cheesecake Recipe - Allrecipes.com
Killer Cheesecake Recipe
  • READY IN 3+ hrs

Killer Cheesecake

Recipe by  

"This is a basic delicious cheesecake that you can spruce up with sugared strawberries or blueberries on top, but it is fantastic just plain. Yummy!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    3 hrs 30 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon. Pulse until smooth. Press into the bottom of an 8x12 inch baking dish.
  3. In the food processor, combine cream cheese, 1 cup sugar, eggs and vanilla. Process until smooth. Pour over crust.
  4. Bake in preheated oven for 25 to 30 minutes, or until filling is set. Allow to cool for 2 hours.
  5. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together sour cream, sugar and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2011

This recipe was delicious! The food processor made it very easy. I found this recipe tasted great cold but much better at room temperature. Cheesecake is hard to judge when it is done and an overcooked cheesecake will become dry, so if you take it out when the centre of the cake is still a little wiggly it turns out just perfect. The most effective way to bake cheesecake is to bake it in a water bath. Have a dish with a little water in it that is bigger than the cheesecake dish and it sits in it to cook. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and crack. I added cherry pie filling cherries on the top. I will definately share this with company as I already did my familly.

 
Most Helpful Critical Review
Mar 23, 2006

Cheesecakes are my specialty but I've found this recipe to be a little sour tasting. My husband, who usually enjoys the cheesecakes I make, did not care for it at all. Needs to be dressed up a bit. Chocolate chips or fruit topping would have hidden the flavor.

 
Mar 28, 2006

This cheesecake is awesome. My boyfriend can't get enough of it and has me make it everytime guests come over for dinner. It's a definite keeper. Thanks for sharing this recipe.

 
Feb 24, 2006

Wasn't too crazy about this recipe at first, but it tastes MUCH better after it sits for a day or so in the fridge. The layers blend much better after it's had a chance to settle and cool off. I recommend making this the day before you plan on serving it. Definately a keeper in that case.

 
Mar 06, 2006

I actually divided the batter in half and made it plain and peanut butter chocolate swirled. It was a bit dry, but that was my fault because I used muffin pans to make heart shaped cakes (valentine's day) and wasn't sure exactly how long to bake for. All in all, it was a nice taste.

 
Apr 15, 2006

What a great recipe! Using quality sour cream and Mexican vanilla... I always get rave reviews when I make this. Yummo!

 
Apr 23, 2006

Fairly easy to make and it turned out beautiful. I was tempted to not put the top layer of sour cream on. I'll be taking this to put luck dinners from now on.

 
Mar 10, 2006

The cake tasted really great, but it wasn't very hard in the middle. it was nicely cooked on the sides, however and that was the best part. we just avoided the middle part of the cake and ate the rest of it. really great recipe!

 

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Nutrition

  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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