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Nutrition Facts
Serving Size 1 (76g) Recipe makes 16 servings
Calories 252
Calories from Fat 178		(70%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 166mg		6%
Potassium 82mg		2%
Total Carbohydrate 15.2g		5%
	Dietary Fiber 0.2g	0%
	Sugars 11.2g
Protein 4.0g		8%
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Recipe #128476 | 1 hour | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: bengi
Jul 3, 2005

Very easy to make. Just throw the filling ingredients into the blender then pour over the crust. Delicious!

SERVES 16 , 1 cheesecake (change servings and units)

Ingredients

1 cup graham cracker crumbs
3/4 cup sugar
1/4 cup melted butter, plus
2 tablespoons melted butter
1 1/2 cups sour cream
2 eggs
2 teaspoons vanilla
1 lb cream cheese, broken into small pieces

Directions

1
Preheat oven to 350°
2
Mix together the cracker crumbs, ¼ cup sugar, and ¼ cup melted butter, and line the bottom of an 8- or 9-inch ungreased spring-form pan.
3
Blend sour cream, ½ cup sugar, eggs, and vanilla in a blender for 1 minute. Add the cream cheese. Blend until smooth.
4
Pour 2 tablespoons melted butter through the top of the machine. Blend and pour into the spring-form pan.
5
Bake in the lower third of a 350° oven for 45 minutes.
6
When baking is finished, turn oven on to broil. Broil the cheesecake until the top begins to show attractive spots of brown. Remove from oven.
7
Refrigerate for 4 hours, preferably overnight, before cutting and serving.

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Featured Reviews for This Recipe

From: carpenterlady

On Dec 24, 2008

I have made this recipe for quite a few years, numerous times. It is a favorite. Do not forget to add the 2T melted butter as directed. I have forgotten, then the cheesecake is plain. The butter definately add richness. It is the best cheesecake!

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From: WonderMima

On Jan 27, 2008

good, but a little bit 'sour creamy'. but, i would make it again. and as with all cheesecakes, it got better on the 3rd day.

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From: Roxygirl in Colorado

On Mar 18, 2008

Start of by reading the directions carefully and chill cake thoroughly and you have yourself a PERFECT NY CHEESECAKE. I messed up the sugar and the butter by adding it all in with the crust and had to start over. This cheesecake was just the texture I was looking for so it was worth it! I made in a Pyrex pie plate and it didn't over-fill as I feared. I did broil a min. too long and had some burnt spots on top, but I picked them off easily with a sharp knife. When we first ate it (after 2 hours chill time) it was a little too creamy and a little too sour creamy in flavor. I used 1/2 cup plain yogurt (short on s. cream) and 1/3 less fat cream cheese. I LOVED that this recipe only took 2 pkg. of cream cheese! The next day the texture was perfection (!) and the flavors had melded completely as well. My father in law really loved this cheesecake, too! Thanks Bengi, for posting. Roxygirl

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From: mariahswind

On Mar 28, 2007

Brilliant! My husband has been wanting me to make him baked cheesecake for ages! I finally did it today and picked this recipe because it was from Jeff Smith and the 2 other reviews told me I couldn't pick better! And they were right. For my first baked cheesecake it turned out great and my descerning palleted husband has just enjoyed his piece immensely. So thank you so much for posting this!!! It would have been easier if I had a blender, I had to use both my stick blender and hand mixer.

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