Growing up, I loved scalloped potatoes, but when I went to culinary school, I learned how to make them the way they were “supposed” to be done, using traditional techniques. I’ve been making them that way ever since. But recently, for some reason, I went back and attempted to make my mother’s version, and I was reminded of why I had initially adored hers.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container sour cream
- ⅓ cup white sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 (9 inch) prepared graham cracker crust
Instructions
- Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.
- You can mix in different items to make this a super tasty cheesecake, like smashed-up Snickers bars or crushed Oreo cookies. My family likes the Oreos.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 16 g |
| Sodium | 269 mg |
| Sugars | 23 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Easy & delicious!
I make a variation of this, but I split the sour cream portion in half with Greek yogurt. I’m also on a Keto diet and substitute the bottom with fine almond flour and sugar with monk fruit (or any keto sugar), If you want a twist, add a layer of frozen or fresh fruit between the crust and cream cheese topping.
Making this for decades. Too awesome and easy!! Even the little one how to make it so she can make her contribution to the family dinner!!