For a quick snack or appetizer, make this microwave-cooked queso fundido. Serve with warm flour tortillas or chips.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 (9 inch) prepared shortbread pie crust
- 2 (8 ounce) packages cream cheese
- 1 cup white sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Gather all ingredients.
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- Preheat the oven to 325 degrees F (165 degrees C). Place pie crust in a pan.
- Cream together cream cheese and sugar.
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- Add eggs one at a time, blending well.
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- Add sour cream and vanilla.
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- Pour into prepared crust in the pan.
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- Bake in the preheated oven until the cake is set and jiggles evenly across the top when lightly shaken, 60 to 70 minutes.
- Run a knife around the outside edge but leave the cake in the pan. Let cool on the counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
- Dotdash Meredith Food Studios
Reviews
Easy to make and delicious
I made this with a prepared graham cracker crust, and forewent the vanilla (I was OUT!) It turned out beautifully and out of this world delicious!
I may have overmixed, or adding a little extra cream cheese plus 1/2 tsp lemon juice may have caused an issue. I baked on 325 for 55 mins, then opened oven door and continued baking at a lower temp for 15 more to reduce temp shock cracking. Looks beautiful but it cracked. Going to add topping before presenting at work for a Groundhog Day treat.
This is the best cheesecake recipe ever! This is a 6 inch spring form pan. I baked it on a cookie sheet, and then let it completely cool before putting it in the refrigerator and it came out perfect! I also made my own homemade graham cracker crust. I will be having a cherry filling on top!
Cooked apples n red grapes with a little butter cinnamon n brown sugar n put a little on top a slice at serving tiime
I loved this cheesecake! Followed the recipe exactly and it turned out perfect. Very easy too. Thanks for this!
It’s the best & easy recipe to follow. Delicious!
My family loves this cheesecake. I use a graham cracker crust and you could probably make 2 after you add cherries on top.
Made this for work last week. So easy to make and the texture was smooth and flavorful. I used the typical graham cracker crumb crust in stead as that is what I had in the pantry.
My Mom said this was the best dessert she’s ever had when I made for my hubby’s birthday. She’s 81 so that’s saying a lot
hi every body i have made this cheese cake now 2 times and turned out so nice each time i did make it as it said on the recipe and will be makeing it again soon
So easy! Delicious. Baked for 65 minutes and it came out perfectly. Topped wit blackberry topping.
No changes. Came out delicious. It is the easiest to put together. You will NOT be disappointed. I used a graham cracker pie crust and topped it off with strawberry topping recipe found on allrecipes. Thank you.
Easy, creamy and very good. I made this recipe but used a store bought graham cracker crust. A from scratch crust might have been better but it was still delicious with a premade crust. The cheesecake itself is a perfect blend of cream cheese and sweetness. Very creamy. Can be served with or without fruit. I let it cool 2 hours before taking a slice.p
I love that this is a less dense cheesecake! Dead easy to make and tastes “marvelous dhalink!” It will be an excellent canvas for future cheesecake shenanigans!
This recipe was fantastic! I made a couple of modifications. I used a homemade graham cracker crust and instead of sour cream, I used 1 cup of Fage 0% Greek Yogurt for a bit of a lighter touch. I baked it with a water bath for 60 minutes and it was perfect! The top stayed perfectly cream colored, no cracks or browning. After an overnight cooling in the fridge, it was absolutely decadent and tasty! Loved the tang of the yogurt.
I made a graham cracker crust and baked for 50 minutes. It was very creamy and my husband and kids loved it. This was my first time using sour cream in a cheesecake. I will definitely make this again! Oh and it didn’t crack!!!!
I usually make massive deluxe cheesecakes… I wanted something simple for my husband and I for New Years. This was perfect! I put it in a graham cracker crust instead, it was delish. So fast and easy! Thank you!
It tastes like eggy flan. Too many eggs, very bad cheesecake. Edible, but never again. Simple to follow but not sure why the high rating….terrible!
I’ve always been intimidated by cheesecake but this recipe makes it so easy and is amazingly delicious! Thank you for making an everyday mom look like a hero!
So, I couldn’t help but notice that in a lot of the pictures, the cheesecake had sunk and cracked. At around 50minutes into bake time, I turned off the oven and cracked the door to let it finish. It gradually falls in temperature, rather than just pulling it out of the oven and shocking the cake. The result is no cracking or sinking. Hope this helps! Also marbled in some raspberry preserves after mixing all of the ingredients together for more flavor. Other than that, solid recipe!