Meredith's Cheesecake

Meredith's Cheesecake

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"It's an easy as pie cheesecake."
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servings 323 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine the cracker crumbs and butter; coat the bottom of a 9 inch springform pan.
  3. In a large bowl, mix cream cheese and sugar until smooth. Stir in eggs, sour cream, heavy cream, and vanilla. Pour into pan.
  4. Bake for 1 hour and 15 minutes. Turn off oven and let cake remain in closed oven for another 1 hour and 15 minutes. Take out and cool to room temperature. Refrigerate for 3 to 4 hours before serving.


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I was making 2 cheesecakes and didn't have enough cream cheese to finish my 2nd one. I went looking for a recipe that only used 3 cream cheeses and this one came up. I baked both and this one tu...

Followed the directions with no changes made. The cheesecake while baking, unfortunately overflowed quite a bit - drippings everywhere on the bottom of my oven. It settled back down though. A...

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