Cheesecake by Peg Kintner

New York style cheesecake from

Cheesecake by Peg Kintner

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  • Prep Time


  • Total Time


  • Servings



  • Crust

  • 20

    graham crackers (squares) crushed to crumbs

  • 2

    tablespoons butter, melted

  • Filling

  • 3

    packages cream cheese (8 ounces) at room temperature

  • 4


  • ¾

    cup sugar

  • 1

    teaspoon vanilla extract, or Lime or Lemon Juice

  • Topping

  • 1

    cup sour cream

  • ½

    cup sugar

  • 1

    teaspoon vanilla extract


Preheat oven to 350° For the crust: Mix the graham cracker crumbs with the butter and pat firmly into a 9" X 13" X 2" pan or a 10" springform pan. For the filling: Beat the cream cheese until smooth and creamy. Add eggs, sugar, and vanilla and mix to incorporate. Spoon over crust. Bake at 350° for 23 minutes. Remove from oven and let stand for 15 minutes. Meanwhile for the topping: Stir the sour cream, sugar and vanilla together until the sugar is dissolved. Pour over the filling and bake 10 minutes more. Remove from oven and cool completely. Store in refrigerator. Note: If using a glass pan, bake at 325° for 26 minutes. Serve with cherry pie filling or other fruit as desired.


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