Mom's Cheesecake

Mom's Cheesecake

85 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Mary
Recipe by  Mary

“This creamy cheesecake is great with a variety of toppings - or even by itself!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch springform pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream.
  3. Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.

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Reviews (85)

Rate This Recipe
K Vesta
52

K Vesta

This recipe was great. Cracks in cheesecake come from overmixing the batter or getting too much air into it not from not having a water bath. Don't overmix or beat your batter and this cheesecake won't have any cracks (mine didn't).

SUNANGEL719
44

SUNANGEL719

Wow! i made this to take with me to some new friends house. I was really scared, it was not my first attempt at cheesecake, but my first attempt at high altitude. Most recipes just don't come out quite right up here, but this one sure did. Smooth texture, followed recipe to the letter. I used the 13x9 pan of water on the lower shelf, no luck. It cracked everywhere, but it was still good. I was very apprehensive about submerging my cake into a water bath, but might try it next time. I also let it sit in the oven for 1 hour, on the counter for another hour and then outside (50's). It had already cracked inside the oven. It was so good, we decided this should be our wedding cake this summer! Can't go wrong here. We ate it plain with fresh strawberries. ****** UPDATE: I made this for my wedding, we had 40 people and I baked three of them at almost 14,000 ft. elevation (CO mountains) they turned a little dark, but didn't crack, they did sink a bit though (I used a stand mixer this time instead of a hand beater, I think this is what made the difference, do not over beat). I used an 8" and 2 -9" pans. EVERY single person raved at how fantastic this was and wanted to know my bakery. When I told them I made it (2 days ahead and held in the frig) they absolutely could not believe it. I practice twice (with a hand beater at lower altitude) before attempting my wedding cakes. We decorated with flowers, berries and offered a topping bar of choices.

fidgetblogs
29

fidgetblogs

This is an excellent basic cheesecake. Ultra creamy. The first time i made this i topped it with a homemade blueberry syrup. Folks were fighting over the last slices. Make sure to follow the cooling instructions so it will set up properly. I baked in a springform and instead of a water bath i placed a water filled pan on the shelf below it - worked out great.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 491 cal
  • 25%
  • Fat
  • 34.1 g
  • 52%
  • Carbs
  • 39.6 g
  • 13%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 149 mg
  • 50%
  • Sodium
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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