Cream Cheesecake Recipe

Name: Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. finely crushed graham cracker crumbs; 2 Tbsp. dark brown sugar; 3 Tbsp. melted butter; 1 tsp. cinnamon; 4 eggs; 24 oz. cream cheese, softened; 1 c. sugar; 2 Tbsp. milk; 1 tsp. vanilla extract; 1/2 c. confectioners sugar; 2 c. sour cream

Servings: persons

1 3/4 c. finely crushed graham cracker crumbs
2 Tbsp. dark brown sugar
3 Tbsp. melted butter
1 tsp. cinnamon
4 eggs
24 oz. cream cheese, softened
1 c. sugar
2 Tbsp. milk
1 tsp. vanilla extract
1/2 c. confectioners sugar
2 c. sour cream

1
Combine first 4 ingredients in bowl; mix well.
2
Pat over bottom and sides of 8 x 12-inch baking dish.
3
Combine eggs, cream cheese, sugar and milk in mixer bowl.
4
Beat at low speed for 30 minutes or until very smooth.
5
Stir in vanilla.
6
Pour into prepared dish. Bake at 350u00b0 for 35 to 40 minutes or until firm.
7
Top with mixture of confectioners sugar and sour cream.
8
Bake for 5 minutes longer. Yield:
9
12 servings.

1591

kcal

Calories

110

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 c. finely crushed graham cracker crumbs, 2 Tbsp. dark brown sugar, 3 Tbsp. melted butter, 1 tsp. cinnamon, and more.

Yes, Cream Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cream Cheesecake

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