Sara Lee Original Cream Cheesecake

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  • Crust

    • 1/2 cup fine Graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup butter, softened


    • 16 ounces 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 confectioners' sugar


    1. Crust: Heat the oven to 375 degrees F.
    2. Combine Graham cracker crumbs, sugar and butter and mix well. Press the mixture firmly into an ungreased 9-inch pie plate. Press flat onto bottom only.
    3. Bake for 8 minutes or until the edges are slightly brown.
    4. Reduce the oven temperature to 350 degrees F for the filling.
    5. Filling: Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over-mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust.
    6. Bake at 350 degrees F for 30 to 35 minutes, or until a knife inserted 1 inch from the edge comes out clean.
    7. Cool for 1 hour.
    8. Topping: Mix the sour cream and confectioners' sugar. Spread the mixture over the top of the cooled cheesecake.
    9. Chill or freeze until ready to eat.

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