Ingredients2 h servings 338 cals
- 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.
Per Serving: 338 calories; 26.3 g fat; 19.6 g carbohydrates; 7 g protein; 140 mg cholesterol; 217 mg sodium. Full nutrition
ReviewsRead all reviews 13
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...
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 ...
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..
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....
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!
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...
Excellent creamy cheesecake recipe! I added a blueberry topping to the last one I made with fresh blueberries and it was outstanding!