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My review
Five Star Cheesecake
3
PAMSTER2
"This cheesecake is truly five star rated and those that eat it will certainly agree it's the finest ever made. It's good enough to just make one every week so you can have it around when you want that something special to nosh!"
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Ingredients
2 h servings 338Original recipe yields 12 servings (1 8-inch springform pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess.
- In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in.
- Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 13Most helpful
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11/27/2001
I made two cheesecakes, one using Pam's crust recipe and the second using the traditional graham cracker crust recipe (Crumbs, sugar, melted butter). The cheesecake that had the traditional gra...
10/1/2009
I chose this cheesecake recipe because it only calls for 3 pkgs. cream cheese, which I preferred over some of the other recipes that called for 4 or 5! pkgs. I wanted a classic cheesecake, and ...
9/22/2007
This is the best tasting cheesecake. I added two tablespoons of Grand Marnier and grated some orange zest on the top. Also a sprinkle of allspice..
12/17/2008
This was my first from scratch baked cheesecake. It was awesome. I did not use the crust I used a traditional crust but otherwise followed the directions to the letter and it came out perfect....
2/28/2010
Followed recipe exactly and loved it! I actually prefer the crust over the traditional crust. Only difference is that it only took about 45 minutes to bake. Thanks for the recipe!
7/22/2009
I have made cheesecakes for years, and this was a good one, easy and quick to make. It is also probably the prettiest one I have ever made, the top was perfectly smooth no cracks (have done the...
8/30/2003
Excellent creamy cheesecake recipe! I added a blueberry topping to the last one I made with fresh blueberries and it was outstanding!