I have been craving cheesecake lately so I googled some cheesecake recipes the other day! Some of the recipes just seemed too complicated. I don’t like complicated when it comes to cooking and baking so I decided to take the easy route, and I put together a recipe of my own that is a little easier to make! It’s just as delicious too!
1 DEEP DISH pie crust (I made it with a regular crust, but I had too much filling left over).
24 oz of cream cheese
Half of a cup of sour cream
2 tablespoons of vanilla
1 cup of sugar
1 can of cherry pie topping
Cheesecake is tricky! Cheesecake can easily crack, become dry, or have to much of an “egg-y” texture. So there is a key to the right consistency.
First, you will need your cream cheese to be room temperature so it can be stirred easily. Then add all of your ingredients together besides your eggs. Get all of the lumps out of the mix until it looks smooth. Then add your eggs in. Once you add the eggs, stop stirring. Too much stirring can create air pockets in your mix, and that can cause your cheesecake to crack.
Then preheat the oven to 325 degrees. Pour the filling into your crust, and then place the crust onto a baking pan. Then let your cheesecake bake for 35 minutes before checking on it, but it usually takes 45 minutes to bake all the way.
After you take your cheesecake out of the oven, let your cheesecake cool for at least 2 hours at room temperature. Then you can add your topping! Then put it into the refrigerator for at least 4 hours to complete the cooling.
In my opinion, if it is just for you and your family, you can avoid some of the cooling instructions, and you can dive in after the first part of the cooling process because that’s what we did. We let it cool and set for about 2 hours on the stove top, and then we couldn’t resist it anymore!
I hope you enjoy!