Meredith's Cheesecake

Rating: 4.33 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

It's an easy as pie cheesecake.

By Meredith

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Recipe Summary

Servings:
18
Yield:
1 - 9 inch cake
Nutrition Info
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a small bowl, combine the cracker crumbs and butter; coat the bottom of a 9 inch springform pan.

  • In a large bowl, mix cream cheese and sugar until smooth. Stir in eggs, sour cream, heavy cream, and vanilla. Pour into pan.

  • Bake for 1 hour and 15 minutes. Turn off oven and let cake remain in closed oven for another 1 hour and 15 minutes. Take out and cool to room temperature. Refrigerate for 3 to 4 hours before serving.

Nutrition Facts

Per Serving:
323 calories; protein 5.5g; carbohydrates 16.5g; fat 26.6g; cholesterol 116.8mg; sodium 175mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Anne Kline
Rating: 5 stars
12/23/2010
I was making 2 cheesecakes and didn't have enough cream cheese to finish my 2nd one. I went looking for a recipe that only used 3 cream cheeses and this one came up. I baked both and this one turned out lighter and better with a lot less work than my other one! I did put it in a water bath like I always do and added ground walnuts and a little sugar to the crust for extra flavor. This is a wonderul and easy recipe. Thanks for posting it is my new favorite cheese cake! Read More
Helpful
(14)

Most helpful critical review

Tanya
Rating: 2 stars
10/02/2019
I made this recipe exactly as written. The cheesecake collapsed and the texture was grainy. I should have been wary since this recipe has been on this site for many years and has never taken off. There are other easy and delicious cheesecake recipes out there. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Anne Kline
Rating: 5 stars
12/23/2010
I was making 2 cheesecakes and didn't have enough cream cheese to finish my 2nd one. I went looking for a recipe that only used 3 cream cheeses and this one came up. I baked both and this one turned out lighter and better with a lot less work than my other one! I did put it in a water bath like I always do and added ground walnuts and a little sugar to the crust for extra flavor. This is a wonderul and easy recipe. Thanks for posting it is my new favorite cheese cake! Read More
Helpful
(14)
Alley
Rating: 4 stars
03/31/2012
Followed the directions with no changes made. The cheesecake while baking unfortunately overflowed quite a bit - drippings everywhere on the bottom of my oven. It settled back down though. AFter baking the top of the cheesecake cracked quite a bit. The taste was quite good but there are better. Read More
Helpful
(7)
Tanya
Rating: 2 stars
10/02/2019
I made this recipe exactly as written. The cheesecake collapsed and the texture was grainy. I should have been wary since this recipe has been on this site for many years and has never taken off. There are other easy and delicious cheesecake recipes out there. Read More
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Mary Sonnen
Rating: 5 stars
12/24/2016
Turned-put like a very old recipe I used to make that was m very favorite! So be it! Was fantastic. I topped with marscapone and raspberries. Easy to make. Really good! Read More
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