I need a cheesecake stat!

My mom is a good craft baker, she isn’t winning any awards for original recipes but all of the recipes she used when I was growing up are solid. This one is no exception. It is easy, fast and to be honest, tastes better than most full size cheesecakes.

My high school friend, Natalie, was coming to visit from Texas. The poor girl always has to endure my posts of fresh baked goodness straight from the oven but since moving more than 2,000 miles away she has not had the opportunity to partake. I have a rule, I bake for love, but I don’t ship – you have to come to me. And she did! She was coming mid-week so I couldn’t bake an elaborate cake and cookies seemed kind of boring.

What to do, what to do? Then I remember this Speedy Cheesecake my mom used to make and that was it!

Speedy Cheesecake (origins unknown)

9″ pie dish (not deep dish)

The Crust

  • 1 1/2 cups graham cracker
  • 6 tablespoons butter, melted
  • 1/4 cup granulated sugar

The Filling

  • 1 (8-ounce) package cream cheese
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 large eggs

The Topping (apparently I stopped taking pictures)

  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspon vanilla

The Instructions

  • Mix the cracker mixture with the melted butter and sugar
  • Press along the bottom of a greased 9 inch pie plate – I use a measuring cup to help thin out the edges, nothing is worse than a corner that is too thick to cut through
  • Beat softened cream cheese until fluffy. Gradually blend in sugar, lemon juice, half of the vanilla, and salt. Add eggs, one at a time; beating well after each.
  • Pour into the graham cracker crust.
  • Bake at 325*F until the center is set, about 25 to 30 minutes.

Then the last step

  • Combine sour cream, 2 tablespoons sugar, and remaining vanilla.
  • Spoon mixture on top of the warm pie
  • Bake about 10 minutes more
  • Cool to room temp and the in the fridge for at least 2 hours.

I was so tired when we finally cut into this lovely pie that I forgot to take a picture. I guess I need to make it again, just to capture that last image.

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