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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 8 |
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This recipe is different from most cheesecake recipes and it's my son's favorite. The cheesecake puffs up some and then settles back down after cooling. There is no crust and I usually top with a can of cherry pie filling but you can use any type of topping you want. The recipe is from a cookbook put together by an organization I was in a few years ago called To The Rescue. Ingredients:
2 (8 ounce) packages cream cheese, softened |
1/2 cup sugar |
3 eggs |
1 teaspoon vanilla |
1 cup sour cream |
5 tablespoons sugar |
1 teaspoon vanilla |
Directions:
1. Grease 9 pie plate. Cream the cheese and sugar, add eggs one at a time, beating well after each. Add the vanilla, pour into the pan and bake at 350º for 25 minutes. Cool the cheesecake 20 minutes, then add the topping.
2. Mix topping ingredients together and pour on cheesecake. Bake an additional 7 minutes at 350º to set the top. Cool, chill and, before serving, top with a can of pie filling.
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