Side Pannel
Easy Polish Cheesecake
Easy Polish Cheesecake
- Recipe Submitted by maryjosh on 05/21/2017
Ingredients List
- FOR CRUST:
- 1 1/2 cups finely crushed graham crackers
- 6 Tbsp. butter, melted
- 1/3 cup sugar
- 1/2 tsp. cinnamon
- FOR CHEESECAKE:
- 2 (8 oz.) packages cream cheese, softened
- 6 eggs
- 1 cup sugar
- 2 tsp. vanilla extract
- FOR SOUR CREAM TOPPING:
- 1 (16 oz.) container sour cream
- 1/4 cup sugar
- 1 tsp. vanilla extract
Directions
Preheat the oven to 375 degrees.
Combine all crust ingredients and mix well.
With a fork pack the crust into the bottom of a 9 x 13 glass baking dish.
Bake the crust for 8 minutes, then cool.
Lower the oven to 350 degrees.
Bring cream cheese to room temperature.
In a mixing bowl, or Kitchen Aid Mixer, beat until creamy.
Add the eggs one at a time, beating well after each addition.
Add the sugar and vanilla and mix well.
Pour this filling on top of the crust in your 9 x 13 pan.
Bake for 30-35 minutes until the cheesecake is set- you don't want runny cheesecake! ( You can check with a tooth pick)
Cool at room temperature for 15 minutes- but do not turn off oven.
In a small mixing bowl, combine the ingredients for the sour cream topping and mix well with a hand held mixer.
Pour this topping evenly and spread ever so gently on top of the partly cooled cheesecake and bake 15 minutes more.
Refrigerate at once. When completely cooled you may cut into squares and serve.
Cover any left over squares and store in the refrigerator.
Serve.
Combine all crust ingredients and mix well.
With a fork pack the crust into the bottom of a 9 x 13 glass baking dish.
Bake the crust for 8 minutes, then cool.
Lower the oven to 350 degrees.
Bring cream cheese to room temperature.
In a mixing bowl, or Kitchen Aid Mixer, beat until creamy.
Add the eggs one at a time, beating well after each addition.
Add the sugar and vanilla and mix well.
Pour this filling on top of the crust in your 9 x 13 pan.
Bake for 30-35 minutes until the cheesecake is set- you don't want runny cheesecake! ( You can check with a tooth pick)
Cool at room temperature for 15 minutes- but do not turn off oven.
In a small mixing bowl, combine the ingredients for the sour cream topping and mix well with a hand held mixer.
Pour this topping evenly and spread ever so gently on top of the partly cooled cheesecake and bake 15 minutes more.
Refrigerate at once. When completely cooled you may cut into squares and serve.
Cover any left over squares and store in the refrigerator.
Serve.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
