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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (194g) Recipe makes 12 servings |
||
| Calories 528 | ||
| Calories from Fat 320 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.6g | 54% | |
| Saturated Fat 20.2g | 101% | |
| Monounsaturated Fat 10.9g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 162mg | 54% | |
| Sodium 341mg | 14% | |
| Potassium 207mg | 5% | |
| Total Carbohydrate 43.7g | 14% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 22.4g | ||
| Protein 9.3g | 18% | |
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Cheesecake Supreme
By: Lennie
Nov 25, 2001
You can serve this cheesecake plain, or top with cherry or (my favourite) blueberry pie filling.
SERVES 12
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons white sugar
- 3 tablespoons margarine, melted
Filling
- 4 (8 ounce) packages Philadelphia Cream cheese, softened
- 1 cup white sugar
- 3 tablespoons flour
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla
Topping
- 1 (21 ounce) can cherry pie filling or blueberry pie filling
Directions
1
First, make crust.2
Preheat oven to 325F degrees.3
Combine crumbs, sugar and melted margarine in a bowl; press into the bottom of a 9-inch springform pan.4
Bake for 10 minutes; remove from oven and turn oven temperature up to 450F.5
Now, make filling.6
Combine softened cream cheese, sugar and flour with an electric mixer at medium speed until well mixed.7
Add eggs, one at a time, mixing well after each addition.8
At slow speed, blend in sour cream and vanilla; pour into crust.9
Bake for 10 minutes, then reduce oven temperature to 250F and bake for one hour more.10
Remove from oven and loosen cake from rim of pan but do not remove rim of pan until completely cool.11
Chill; top servings with pie filling if desired.
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- Course > Desserts > Cakes
- Course > Desserts > Cheesecakes
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Dinner Party
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- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Brydell
On May 9, 2008
it looked beutiful and the crust was good but i was very dissapointed especially with the great reviews. there was to much egg taste and it wasnt rich or sweet at all. thanks.
From: nifty
On Apr 1, 2008
this was just enough batter to fill two premade crusts--just a spoonful more and it would have overflowed. It works really well with cherry filling. i would suggest sticking this overnight to chill because it tasted good fresh (chilled for a few hours), but it was perfect the next day. note--if you're using premade crusts, stick the cheesecake on a pan while baking, so that it doesn't crack when you take it out.
From: BarbBQ43
On Apr 23, 2003
I have made this wonderful cheesecake twice now - the first time I made it for a work potluck and got rave reviews! Everyone said it was better than the Cheesecake Factory's! A couple things I do in addition to what the recipe states are: 1) Run a clean knife through the batter after pouring it into the springform pan to get rid of any air bubbles, and 2) Place a pan full of water on the rack below the cheesecake in the oven. The extra humidity in the oven helps keep the top of the cheesecake from cracking while baking. Thanks for a great recipe!
From: skinny marie
On May 5, 2003
One of the best cheescakes ever! Got rave reviews. I added some cinnamon to the crust mixture and let it cool for awhile in the oven to preent cracking. Perfect cheesecake recipie!
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