Traditional Cheesecake Recipe

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Traditional Cheesecake
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Ingredients:

Directions:

  1. In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
  2. In a large bowl, beat cream cheese, sour cream, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  3. Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes.
  4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and candy bar pieces. Yield: 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 297 Kcal (1243 kJ)
Calories from fat 123.45 Kcal
% Daily Value*
Total Fat 13.72g 21%
Cholesterol 65.7mg 22%
Sodium 202.88mg 8%
Potassium 46.27mg 1%
Total Carbs 39.76g 13%
Sugars 23.74g 95%
Dietary Fiber 1.18g 5%
Protein 4.09g 8%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 1mg 6%
Calcium 29.1mg 3%
Amount Per 100 g
Calories 342.21 Kcal (1433 kJ)
Calories from fat 142.25 Kcal
% Daily Value*
Total Fat 15.81g 21%
Cholesterol 75.7mg 22%
Sodium 233.76mg 8%
Potassium 53.32mg 1%
Total Carbs 45.81g 13%
Sugars 27.36g 95%
Dietary Fiber 1.36g 5%
Protein 4.71g 8%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 1.2mg 6%
Calcium 33.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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