EASY CHEESECAKE
6 oz. pre-made graham cracker crust
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 tbsp. vanilla extract
1/2 cup sour cream
2 eggs
Preheat oven to 325 degrees F.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 30-35 minutes or until center is almost set and top is starting to brown. Cool completely. Refrigerate at least 4 hours or overnight.
Top with your favorite topping and serve (I use 1 Tsp. Strawberry Jam). Store leftover cheesecake in refrigerator.
6 oz. pre-made graham cracker crust
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 tbsp. vanilla extract
1/2 cup sour cream
2 eggs
Preheat oven to 325 degrees F.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 30-35 minutes or until center is almost set and top is starting to brown. Cool completely. Refrigerate at least 4 hours or overnight.
Top with your favorite topping and serve (I use 1 Tsp. Strawberry Jam). Store leftover cheesecake in refrigerator.
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