- This munchkin made the crust from scratch.
- She’s so proud of herself.
- You can eat it plain….
- Or with cherry pie topping. 🙂
This cheesecake is so, so good. Â This is actually my great-aunt Gene’s recipe. Â I never liked cheesecake before trying hers. Â Then one year at Christmas I tried it and have been hooked ever since. Â I have found a way to make it healthier – believe it or not, if you drain homemade yogurt until it’s thick like greek yogurt, you can use that in place of the cream cheese. Â I will have a homemade yogurt tutorial coming soon, don’t worry.
Ingredients:
Makes two normal sized pies, or one large springform pan pie
- 1-7/8 c graham cracker crumbs (just crunch graham crackers up into crumbs)
- 1 stick of butter, softened
- 1c sugar, divided (2tbs in one container, the remaining amount in the other)
- 4-8oz. blocks of cream cheese or 4c. homemade or yogurt-cheese alternative
- 2 large eggs
- 1tsp vanilla extract
- 2TB cornstarch
- 1c sour cream
Method:
- Preheat oven to 450F.
- Combine graham cracker crumbs, butter and 2tbs of sugar. Â Mix well, then press the mixture into the bottom and sides of your pie pan(s).
- Beat cream cheese and sugar until smooth and light.
- Add eggs, vanilla and cornstarch and beat all until well blended.
- Slowly stir in sour cream until combined.
- Pour cake mixture into prepared pan(s) and bake for 10 minutes.
- Turn oven down to 200F and bake for 45 minutes.
- Remove cake from oven and allow it to cool on the counter, then chill in the fridge. Â The full flavor develops after the cake has chilled.
- You can eat the cheesecake plain, or top with topping of choice. Â We love cherry pie filling on top,
If you want to make mini-cheesecakes, you can press the graham cracker mixture into muffin tins and fill them 2/3 full with cheesecake mixture. Bake at 350F for 20-25 minutes.