Search thousands of recipes reviewed by home cooks like you.

Meredith's Cheesecake

Meredith's Cheesecake

Meredith

It's an easy as pie cheesecake.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine the cracker crumbs and butter; coat the bottom of a 9 inch springform pan.
  3. In a large bowl, mix cream cheese and sugar until smooth. Stir in eggs, sour cream, heavy cream, and vanilla. Pour into pan.
  4. Bake for 1 hour and 15 minutes. Turn off oven and let cake remain in closed oven for another 1 hour and 15 minutes. Take out and cool to room temperature. Refrigerate for 3 to 4 hours before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

akline
10
12/23/2010

I was making 2 cheesecakes and didn't have enough cream cheese to finish my 2nd one. I went looking for a recipe that only used 3 cream cheeses and this one came up. I baked both and this one turned out lighter and better with a lot less work than my other one! I did put it in a water bath like I always do and added ground walnuts and a little sugar to the crust for extra flavor. This is a wonderul and easy recipe. Thanks for posting, it is my new favorite cheese cake!

Alley
4
3/31/2012

Followed the directions with no changes made. The cheesecake while baking, unfortunately overflowed quite a bit - drippings everywhere on the bottom of my oven. It settled back down though. AFter baking, the top of the cheesecake cracked quite a bit. The taste was quite good, but there are better.