2010-12-01 1231



  • 1 1/2 cups Fine graham cracker crumbs
  • 1/4 cup Granulated sugar
  • 1/2 cup Butter (softened)


  • 1 pound Cream cheese
  • 1 cup Sour cream
  • 2 tablespoons Cornstarch
  • 1 cup Granulated sugar
  • 2 tablespoons Butter (softened)
  • 1 teaspoon Vanilla extract


  • 3/4 cup Sour cream
  • 1/4 cup Powdered sugar


Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350 F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has disolved. Add the butter and vanilla and blend until smooth. Be careful not to overmix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1 hour. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.

Community content is available under CC-BY-SA unless otherwise noted.