Ingredients
The following ingredients have 9 Servings
- 1-1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) melted butter
- 2 (8 ounce) blocks cream cheese, softened at room temperature
- 1/2 cup granulated sugar
- Juice of one lemon (about 2 tablespoons)
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 (21 ounce) canned pie filling (strawberry, blueberry, cherry, lemon, etc.), optional, for garnish
Instruction
- Preheat oven to 350 degrees F.
- To make the crust, combine the graham cracker crumbs with the melted butter, and press into an 8 x 8-inch baking pan. Bake at 350 degree F for about 5 minutes to toast; set aside to cool.
- For the cheesecake, using a mixer, cream the softened cream cheese until fluffy, then gradually add in the 1/2 cup of sugar.
- Slowly add the lemon juice and vanilla and blend in; add the eggs and mix in on low until smooth.
- Pour into cooled crust and bake at 350 degrees F for 25 minutes. Remove and let rest on a rack while you make the sour cream topping
- For the topping, combine the sour cream, 3 tablespoons of sugar and 1/2 teaspoon of vanilla.
- Spread evenly on top and return to the oven for 5 minutes.
- Let cool completely and refrigerate several hours or overnight before serving.
- Spread pie filling over the top or spoon over individual squares.
