Two Layer Cheesecake

 

My grandmother's recipe ... this is my all-time favorite cheesecake! Crust: 16 graham crackers 2 Tablespoons sugar 4 Tablespoons butter Filling: 2 Eggs ½ cup sugar 16 oz cream cheese ½ teaspoon Vanilla Topping: 1 ½ cups sour cream 2 Tablespoons sugar ½ teaspoon vanilla Prepare the crust by crushing the graham crackers in a plastic bag.  Combine the crushed graham crackers, sugar and butter and mix well.  Press the mixture into a cheesecake pan. Preheat the oven to 350° F.  Prepare the filling: Beat the eggs well.  Blend in the other ingredients until well mixed and pour into the graham cracker crust.  Bake 20 minutes at 350° F.  Turn the oven off and cool in the oven with the door open for 15 minutes.  Remove from the oven. Preheat the oven to 475° F.  Prepare the topping: Mix all ingredients until well blended.  Pour over cream cheese filling.  Bake 5 minutes at 475° F.  Remove from oven and cool to room temperature.  Chill in refrigerator for at least 12 hours before serving.

Cheesecake

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© Diana Christopher 2010-2017

Two Layer Cheesecake

 

My grandmother's recipe ... this is my all-time favorite cheesecake! Crust: 16 graham crackers 2 Tablespoons sugar 4 Tablespoons butter Filling: 2 Eggs ½ cup sugar 16 oz cream cheese ½ teaspoon Vanilla Topping: 1 ½ cups sour cream 2 Tablespoons sugar ½ teaspoon vanilla Prepare the crust by crushing the graham crackers in a plastic bag.  Combine the crushed graham crackers, sugar and butter and mix well.  Press the mixture into a cheesecake pan. Preheat the oven to 350° F.  Prepare the filling: Beat the eggs well.  Blend in the other ingredients until well mixed and pour into the graham cracker crust.  Bake 20 minutes at 350° F.  Turn the oven off and cool in the oven with the door open for 15 minutes.  Remove from the oven. Preheat the oven to 475° F.  Prepare the topping: Mix all ingredients until well blended.  Pour over cream cheese filling.  Bake 5 minutes at 475° F.  Remove from oven and cool to room temperature.  Chill in refrigerator for at least 12 hours before serving.

Cheesecake

[Home]   [Family]   [Pet Stuff]   [Family Recipes]   [Wild Places]   [Herbal Business]   [Energy Business]   [Fun Stuff]   [Information]   [Shopping]   [Contact]
© Diana Christopher 2010-2016