Vanilla cheesecake with a graham cracker crust. Best served after overnight refrigeration.

Recipe Summary

Servings:
24
Yield:
1 - 10 inch cheesecake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands. Flatten out crust on the bottom of the springform pan.

  • In a large bowl, beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs, sour cream and vanilla, and continue to beat. Mix until very smooth, and pour mixture into the springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter.

  • Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.

Nutrition Facts

220 calories; protein 5.2g 11% DV; carbohydrates 15.5g 5% DV; fat 15.4g 24% DV; cholesterol 73.4mg 25% DV; sodium 167.8mg 7% DV. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/22/2003
Loved this recipe-took it to my parent's for my Dad's birthday-everyone loved it! To the crust I added more butter and also 1/4C of sugar. Thanks a bunch! Read More
(23)

Most helpful critical review

Rating: 1 stars
08/28/2010
I was pretty disappointed with this cake as it was very bland. I was very surprised considering all the rave reviews. This is my first negative review. I even added 1/4 c of sugar but it didn't help. Read More
(3)
83 Ratings
  • 5 star values: 60
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
12/21/2003
Loved this recipe-took it to my parent's for my Dad's birthday-everyone loved it! To the crust I added more butter and also 1/4C of sugar. Thanks a bunch! Read More
(23)
Rating: 5 stars
03/26/2005
Delicious cheesecake. Not too hard to make either! Though I did find that I needed more than 1 1/2 tablespoons of butter for the crust. I baked mine with a panful of water in the oven and it didn't get cracks in the top. Also I let it sit in the oven to cool for 1 hr then refrigerated it overnight. It came out great. Read More
(21)
Rating: 5 stars
12/23/2003
Making cheesecakes are something I do well and enjoy making them... I came across this recipe and I had a lot of compliments. This will be something I will make again and tell others... Thank you Monika from Hawaii Read More
(19)
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Rating: 5 stars
02/15/2006
I made this for my son's birthday & it was fabulous! I did not use a water bath but instead put a pan of hot water on the lower rack....no cracks! I micrwaved strawberry jam for a few seconds to make it saucier & drizzled the cheesecake w/ that. Will make again... maybe next time w/ some blueberries & whipped cream! Read More
(13)
Rating: 5 stars
07/21/2005
This recipe is the perfect combination of simplicity richness and creaminess! The cheesecake was smooth as silk and was utterly divine. The only change I made was to add some grated lemon and lime zest for a little flavor. It is a heavier cheesecake and should be served in small slices or it is just too much. But that's the way we like it here! This is a good base for other flavored cheesecakes and is thick enough to swirl in other ingredients. Thanks for sharing the recipe! Read More
(12)
Rating: 5 stars
03/07/2003
This cheesecake is very creamy and fairly easy to make. I would definitely give this recipe to my friends. It's a keeper! Read More
(8)
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Rating: 4 stars
12/31/2007
For quite sometime I stopped baking cheesecake and the itch to want to bake again make me want to try this recipe and it was quite good although I forgot to sprinkle the crackers crumb on top of the cake but I did served it with strawberry pie filling and my 5 yrs old love it so much. Read More
(7)
Rating: 5 stars
12/07/2010
I love this cheesecake recipe. I used one package 1/3 fewer calories and two regular to cut down on the calories (I know why bother) but it didn't effect the test at all. I served it with frozen strawberries no sugar added (splenda) GREAT RECIPE. I will make again! Read More
(7)
Rating: 5 stars
02/23/2007
I served this to about 20 of my fellow college students and 3 told me it was the best cheesecake they'd ever eaten. I baked it for about 50 minutes in a pan of water (the cheesecake tips at the bottom are great!) and added dark cherry pie filling on the top before refrigerating for seven hours. The texture was perfect. Read More
(6)
Rating: 1 stars
08/28/2010
I was pretty disappointed with this cake as it was very bland. I was very surprised considering all the rave reviews. This is my first negative review. I even added 1/4 c of sugar but it didn't help. Read More
(3)