Mom's Cheesecake

Mom's Cheesecake

85

"This creamy cheesecake is great with a variety of toppings - or even by itself!"
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Ingredients

1 h 30 m servings 491 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 34.1 g
  • 52%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 358 mg
  • 14%

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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
  3. Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

85
  1. 94 Ratings

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Most helpful positive review

This recipe was great. Cracks in cheesecake come from overmixing the batter or getting too much air into it not from not having a water bath. Don't overmix or beat your batter and this cheesec...

Most helpful critical review

As I always do, I set the timer for five minutes less than the recipe stated, just to be on the safe side. That usually has been very helpful...but not this time. At 55 minutes my cheesecake w...

This recipe was great. Cracks in cheesecake come from overmixing the batter or getting too much air into it not from not having a water bath. Don't overmix or beat your batter and this cheesec...

Wow! i made this to take with me to some new friends house. I was really scared, it was not my first attempt at cheesecake, but my first attempt at high altitude. Most recipes just don't come ou...

This is an excellent basic cheesecake. Ultra creamy. The first time i made this i topped it with a homemade blueberry syrup. Folks were fighting over the last slices. Make sure to follow the coo...

As I always do, I set the timer for five minutes less than the recipe stated, just to be on the safe side. That usually has been very helpful...but not this time. At 55 minutes my cheesecake w...

Turned out pretty well for my first cheesecake!

It was my 1st time baking a cheesecake, and this recipe turned out great. I typically enjoy thicker cheesecakes so I only used 1 cup of sour cream instead of the 2 cups the recipe calls for; how...

Very good. I left out the salt, used more margarine for the crust (I like it to stick together more) and used low fat sour cream and low fat cream cheese. I baked it exactly for the time shown...

My first attempt at making a cheesecake. I was quite pleased. It didn't even crack. I placed the pan in a water bath, which I read keeps it from cracking and it worked. I don't think I'll ad...

the best cheesecake ever!!! i did not overbeat the ingredients and i used a waterbath. it was still jiggly in the center when it was done and that worried me a bit. creamy to the bone!!