Killer Cheesecake

Killer Cheesecake

98
AUSTNTACHS 0

"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

3 h 30 m servings 495 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 333 mg
  • 13%

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 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.

Reviews

98
  1. 119 Ratings

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Most helpful positive review

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 ove...

Most helpful critical review

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...

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 ove...

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.

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...

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...

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 (valent...

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

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.

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 ...

I made this cheesecake for my husband since cheesecake is his favorite. He absolutely loved it. I've had to make it every week since. I put some in his lunch everyday. A coworker asked if I ...