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Cream Cheese Cake


3, 8-oz cream cheese
1 t. vanilla
1 1/2 C Sugar (for cake)
2 C sour cream
1/8 t. salt
1/4 C sugar (for topping)
4 eggs
2 t. vanilla (for topping)
1 1/2 C graham cracker crumbs
1 stick melted butter


Combine graham cracker crumbs and 1/4 cup sugar. Blend in melted butter. Press firmly over the bottom and about 2 1/2 inches up the sides of a heavily buttered 9” spring form pan. Chill for about 2 hours.

Blend softened cream cheese with 1 1/2 C sugar and salt. Beat until fluffy. Add eggs one at a time, beating well after each addition. Beat in 1 t. vanilla. Pour into crumb crust. Bake at 350 for 50 minutes or until firm in the center. Remove from over and let stand for 15 minutes. Reset oven to 450.

Combine sour cream, 1/4 C sugar and 1 t. vanilla. Spread over top of cake and return to 450 oven. Bake 10 minutes or just until topping is set. Cool completely on a wire rack.

Loosen cake around edge with knife and release the spring form. Leave cake on metal base for easy serving.

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Nutritional Information
Per Serving

no nutrition information available

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