Served over a bed of creamy mashed potatoes, these meatballs are flavorful and delectable. Serve if preferred over hot, fried egg noodles or on top of hoagie rolls with caramelized onions.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 16 |
| Yield: | 1 (9- or 10-inch) springform pan |
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 1 cup white sugar, divided
- 2 pounds cream cheese, softened
- 2 large eggs
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 400 degrees F (205 degrees C).
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a medium bowl until well combined. Press mixture onto the bottom of a 9-or 10-inch springform pan. Place in the freezer for 10 minutes.
- Beat cream cheese and remaining 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in eggs, cornstarch, and vanilla until just combined. Stir in sour cream until blended. Pour into the prepared crust.
- Bake in the preheated oven for 45 minutes. Turn the oven off and leave cheesecake in the oven with the door ajar for 3 hours. Place cheesecake in the refrigerator to cool completely before slicing. Serve with your favorite topping.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 16 g |
| Sodium | 262 mg |
| Sugars | 17 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and great when done. I have made it several times for several different occations. Everyone wants the recipe.
Very easy to make and it’s delicious
Perfection
turns out perfect everytime
This is a easy recipe to follow I used 26 oreo cookies cream too and 7 gram crackers 1/3 cup sugar and 1/2 cup butter. For the curse. For the top I melted dark chocolate while it is in the spring from pan I put the chocolate on top. Put it in the fridge intill cool. Cheese cake was in fridge over night before I put chocolate on it.
just follow the recipe as is, you won’t go wrong
I have made it 2x first time I forgot the corn starch and it gave me a much denser cheese cake the 2nd time with all ingredients and came out with a fluffy cheese cake. I have to say growing up in NY I have had many cheese cakes ,and i like the first one the denser one with out the corn starch
Been using this recipe for years and I tweaked it a little bit this is one never disappoints
Followed CDPeffer review and it was excellent
best cheesecake I’ve ever made. The baking instructions given by another baker worked perfectly.
It turned out pretty good. I was amazed at myself making this for the first time. Everyone loved it!!! It wasn’t hard to make at all and it was quick to make.
Didn’t let it sit in the oven for three hours. Cooked on a rack and topped with missed berries and came out great.
Awesome
It was delicious. Next time I want to double the recipe to get a thicker cake.
This was very easy to make. And it came out perfect and was very awesome.
I’ve made this 2 times. My wife loves it. I’m not a cheese cake fan but because she likes it so much, well, “ Happy wife, Happy life!” I just follow the recipe. I do do one thing that is not in the recipe. I mix the cheese cake filling for about 10 minutes. It makes the cheese cake very smooth.
Tasted okay, but temperature was way off. 45 min. At 400 degrees over baked this so ended up dense. I needed to remove the browned top. Texture was
I have made this twice so far this week. After the first one, my wife asked me to make one for her Christmas party at work so I made this one today. No cracks and I did not let it brown by baking it at 400 all day long. I took the written advice in the comments and baked it at 400 for 10 minutes, turned it down to 200 for 45 minutes and then let it sit in the oven for 2 hours without ever opening the door. I also had it in a water bath. We love the flavor of this cheesecake and I have another one scheduled to be made tomorrow.
It’s amazing!! This is the fourth time I’ve used this recipe. I’ll never ever be able to eat that from Cheesecake Factory again after making this. I baked it at 400 for 15 minutes then backed it down to 250 for the next 45 minutes before turning the oven off. Don’t take it out yet though. Leave it in the oven with the door closed and let it cool with the oven for another hour or so. The result, an absolutely perfect NY cheesecake texture and flavor without a single crack. I did not use a water bath for this. I used a springform pan from USA Pan that I got from Bed Bath, and Beyond. I think that has actually done a lot to help with cracking issues I’ve had in the past even with this recipe.
Used Truvia instead of sugar, was yummy!
I wanted to wow them at a pot luck and this cheesecake did the trick.