Cheesecake is delicious as-is or topped with fruit.
Although cheesecake is thought to date back to Greek or Roman times, most modern cheesecakes are made with cream cheese, which was not invented until 1872. This old-fashioned recipe uses a made-from-scratch graham cracker crust. Add this to my Recipe Box.
Instructions
Crust
1. Preheat the oven to 350 F.
2. Combine 1 cup of graham cracker crumbs, 1/4-cup of sugar and 1/4-cup of melted margarine; press the mixture into a 1-inch deep pie dish.
3. Bake the crust for 6 to 8 minutes; do not let it get brown.
Filling, Baking and Topping
4. Beat cream cheese in a large bowl until soft and smooth. Beat in the brown sugar. Blend in the cornstarch, cinnamon and nutmeg.
5. Beat in the eggs one at a time until the mixture is smooth and creamy.
6. Pour the mixture into the graham cracker crust and bake at 350 degrees for 40 to 45 minutes. Let the cheesecake cool while you prepare the topping.
7. Combine 16 oz. of sour cream (at room temperature so it's soft), 1/4-cup of sugar and 1 tsp. of vanilla extract and blend well. Spread the frosting over the surface of the cheesecake. Chill for 2 or more hours before serving.
Tags: graham cracker, 4-cup sugar, cracker crust, cream cheese, graham cracker crust