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Nutrition Facts

Serving Size 1 (161g)

Recipe makes 9 servings

Calories 473
Calories from Fat 273 (57%)
Amount Per Serving %DV
Total Fat 30.4g 46%
Saturated Fat 18.5g 92%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 149mg 49%
Sodium 200mg 8%
Potassium 161mg 4%
Total Carbohydrate 44.2g 14%
Dietary Fiber 0.0g 0%
Sugars 40.8g
Protein 7.6g 15%

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Cheesecake

Recipe #9130 | 1 hour | 8 min prep | add private note

By: Ann Arber
May 28, 2001

This is the cheesecake I have made for ages. In our house someone always makes a finger mark in it for tradition.

SERVES 9 , 1 9-inch square pan (change servings and units)

Ingredients

Directions

  1. 1
    Beat cream cheese, sugar, eggs and vanilla til smooth.
  2. 2
    Put in greased 9-inch pan.
  3. 3
    Place in 350 oven for 30 minutes Take out and let rest 15 minutes Mix sour cream, sugar and vanilla Pour on top of cheesecake.
  4. 4
    Bake 10 more minutes.
  5. 5
    Put pie filling on, if desired.

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Featured Reviews for This Recipe

From: Royapita

On Jul 30, 2008

This is the recipe my grandmother used. When I make this cheesecake...it reminds me of her.

0 people found this review helpful

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  • From: Loudor

    On Aug 11, 2007

    Im retired in Costa Rica, was looking for low sugar (im diabetic) and found this (not so low in sugar). But, we have natural brown sugar here that does not effect my diabetes the way refined sugar does. Brown sugar in the states is refined with molassas added for color. Anyway this turned out great. I was concerned about no crust but everyone said (after eating it) dont need it, dont want it. With the brown sugar, it tasted like carmel. Was really great and will make again and again. UPDATE: I have started making this with Splenda because of my diabetes. Its still 5 stars. I make it the original way when I have company

    0 people found this review helpful

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  • From: Aunt Moppy

    On Feb 1, 2002

    Yummy! But I substituted Splenda for the sugar, and reduced baking time by 5 minutes and 2 minutes respectively! Yeeha! No sugar, no carb scrumptious treat! Came out perfect!

    3 people found this review helpful

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  • From: Chef #203193

    On Jan 9, 2008

    This was my first attempt ever at a cheesecake and it was outstanding! So easy. One "mistake" I made that actually worked out: I didn't let the cheesecake set long enough before I put the sour cream topping on it. That resulted in the sour cream mixture basically folding into the cheesecake and I ended up with a cream-filled cheesecake..absolutely yummy!

    1 person found this review helpful

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  • Read all 8 reviews

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