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Wednesday, March 31, 2010

Baked Cheesecake

For big holidays I always try to make a elegant dessert. I like to pretend I just care about my family that much but in all honesty I just want excuses to eat an entire pan of ANYTHING containing sugar. Last Christmas I found a recipe for Baked Cheesecake that I wanted to try. I've never been a huge fan of homemade cheesecakes but I am head over heels in love with it at restaurants. I looked for DAYS reading all the reviews and judging the pictures. I finally found one that everyone seemed to agree was amazing (I can't for the life of me find the link! Sorry!!) I took the advice from one of the reviewers and made a few changes and seriously almost fell over from the amazingness of this recipe. It's fluffy and moist. Looks AMAZING. Came out with NO cracks and melted in my mouth. I can't think of any restaurant that tastes as good as this. (Cheesecake Factory aside- seriously, it's in the name) I loved it so much at Christmas that I am making it again for Easter and I'm pretty sure I've found my staple holiday dessert. No more looking for me. I'm posting this early in the week so you can all have plenty of time to get the ingredients and make it for your family this weekend!

Baked Cheesecake

4 pkgs cream cheese (8oz pkg's) IF CREAM CHEESE IS ROOM TEMP. IT WILL BEAT BETTER.
3/4 cups white sugar
2 eggs
1 teaspoon vanilla
2 tablespoons cornstarch
1 cup sour cream
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup white sugar


Preheat oven to 400 degrees

Mix graham cracker crumbs, melted butter and 1/4 cup sugar together. Press mixture onto the bottom of a 9 or 10 inch springform pan. (I used an 8 inch and it turned out fabulous) Place in freezer for 10 minutes.

Cream 3/4 cup of sugar and cream cheese until smooth, Beat in eggs, vanilla and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust.

Bake the cake at 400 for 10 minutes. Then WITHOUT opening the oven door reduce the temp to 200 then continue to bake for about 45 minutes. Until it is almost completely set. Then turn off oven and just let it set in there until the oven is cool. Usually about an hour and a half to two hours. Then refrigerate over night.

Follow these instructions to a "T" and I promise you will not be disappointed.



  1. I am pretty sure that I must go buy a springform pan now. It has been on my list of "things that I need to buy at some point." for a long time. It just moved to the top of the list! Super excited to try it.

  2. This sounds pretty easy and good:) I would recommend you also try Paula Deen's White Chocolate Cheesecake-so, so delish!!

  3. I'd rather just have you follow the directions to a t and then bring me some :).