A wonderful and easy cheesecake recipe my mother-in-law made for the holidays and special occasions.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish.

  • Bake in the preheated oven until lightly browned, about 10 minutes.

  • Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust.

  • Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes.

  • Increase oven temperature to 475 degrees F (245 degrees C).

  • Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake.

  • Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.

Nutrition Facts

366.3 calories; protein 5.6g 11% DV; carbohydrates 27g 9% DV; fat 26.9g 41% DV; cholesterol 95.8mg 32% DV; sodium 235.1mg 9% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2014
FANTASTIC! I was leary of using 1/2 cup of margarine in the crust, and it was pretty oily when I was pressing it into the pan, but it came out great. I used a 9-1/2" springform pan, adding about 8 minutes to the cook time to get it set. I only ended up using 1/2 of the sour cream topping, so I know to halve that next time for my size pan. This cheese cake was one of the firsts that I have made that did not crack at all and did not brown on top...it was PERFECT (and cut beautifully)! I did put a pan of water on the bottom rack of the oven while this was baking, so I'm sure that helped. Creamy, rich and yummy...everything a good cheesecake should be. I served it with salted caramel drizzle and strawberries, mmmmm.... I will def be making this again and again~YUM, YUM, YUM!!!!!! Thanks for sharing. :) Read More
(16)
23 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2014
FANTASTIC! I was leary of using 1/2 cup of margarine in the crust, and it was pretty oily when I was pressing it into the pan, but it came out great. I used a 9-1/2" springform pan, adding about 8 minutes to the cook time to get it set. I only ended up using 1/2 of the sour cream topping, so I know to halve that next time for my size pan. This cheese cake was one of the firsts that I have made that did not crack at all and did not brown on top...it was PERFECT (and cut beautifully)! I did put a pan of water on the bottom rack of the oven while this was baking, so I'm sure that helped. Creamy, rich and yummy...everything a good cheesecake should be. I served it with salted caramel drizzle and strawberries, mmmmm.... I will def be making this again and again~YUM, YUM, YUM!!!!!! Thanks for sharing. :) Read More
(16)
Rating: 5 stars
12/26/2015
I served this to our Christmas guests and it was a HUGE hit! My only complaint is the 30 minutes and eventual phone call to my brother's house, to figure out how many (full size) nilla wafers equal 7 ounces. I will save you the trouble -it's 53. You're welcome. I made it in a (greased) springform pan. My crust appeared to be a little burnt but didn't taste burnt at all and there were no complaints.. I served with a raspberry sauce (just a pint of berries and a bit of sugar, blended well in my vitamix, then strained the seeds out). Everyone loved it! Will definitely make this again and often! Read More
(13)
Rating: 5 stars
06/09/2015
This cheesecake was delicious! But one thing I would add, when you're beating the filling, use a low setting. I put it on high and once it was done, the texture was a bit odd and spongey. Still tasted great however, and would make it again! Read More
(9)
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Rating: 5 stars
07/03/2015
Really delicious and wonderful size for a crowd. I made it in a glass 9 by 13 inch pan and didn't have trouble with cracks or flaws like I have with some other cheesecakes. I didn't do a water bath or anything like that. It wasn't a thick cheesecake in that size pan but the potions came out as yummy bars that I decorated with a fruit topping. The sour cream topping was subtle. Maybe without the fruit you would notice it more. I used graham cracker crumbs and butter for the crust which was great & what I would prefer. My family loved it and it was not too difficult. A keeper! Read More
(6)
Rating: 5 stars
03/31/2015
Wooooow goood Read More
(4)
Rating: 5 stars
07/04/2015
Absolutely a crowd pleaser and rather easy to make. Followed the recipe except I used a 10" spring pan with water bath under (as precaution based on other review). Don't know if it was necessary (next time I will try without) and it baked an additional 12 minutes to set. Great recipe - a keeper for sure! Thanks for sharing. Read More
(4)
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Rating: 5 stars
07/22/2014
Terrific! I wouldn't change a thing. I didn't even have an opportunity to take a picture because my family devoured it too soon. Thanks for sharing the recipe. Read More
(3)
Rating: 4 stars
08/10/2015
This recipe had me second guessing it, but it was delicious! Lots of raving from friends who tried it. The sour cream mixture put on top definitely enhanced the flavor of the cheesecake and helped mellow the flavor down to keep it from over the top sweet. I will be making this again! Read More
(3)
Rating: 5 stars
08/20/2016
I used half the sugar throughout and it was still great! Read More
(3)