I love cheesecake, but tend not to make it because it's too labor intensive. When my mom was visiting after Samuel was born, she made us her cheesecake. It is super easy and isn't difficult to make. The sour cream topping hides any mistakes, bubbles, or variations in color!
My mom has an old Betty Crocker Cookbook. It's from the 70's, is hardbound and well worn. Inside this cookbook is a recipe for Company Cheesecake. I vividly remember eating this cheesecake over the years as we would have friends over for dinner or be guests at their homes. As you may know, I love modifying recipes. I didn't realize that characteristic was from my mom! Check out her recipe notes:
Mom's Company Cheesecake
- 1 1/2 c. Graham Crackers (aprox. 2 packages), finely crushed
- 3 tbsp. Sugar
- 1/2 tsp. Cinnamon
- 4 tbsp. Butter, melted
- 3 (8 oz.) pkgs. Cream Cheese, softened (or whipped cream cheese)
- 1 1/3 c. Sugar
- 2 tsp. Grated Lemon Peel
- 2 tsp. Vanilla Extract
- 4 Eggs
- Sour Cream Topping: 1 c. sour cream, 2 tsp. Vanilla Extract, and 2 tbsp. Sugar (beat together)
Heat oven to 350. Mix cracker crumbs, 3 tablespoons sugar, cinnamon & butter. Press in bottom of a 9-inch spring form pan. Bake 10 minutes; cool.
Heat oven to 300 degrees. Beat cream cheese in large mixing bowl. Add 1 1/3 cup sugar gradually, beating until fluffy. Add vanilla; beat in 1 egg at a time. Pour over crumb mixture.
Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours, but no longer than a few days (if it lasts that long). Top with sour cream mixture.
Loosen edge of cheesecake with knife before removing springform pan. Cut and serve to friends and loved ones. Enjoy!