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Cheesecake

Looking for a classic dessert? Then check out this yummy cheesecake treat.

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  • prep time 15 min
  • total time 3 hr 40 min
  • ingredients 8
  • servings 16
 

Ingredients

Crust

2
cups graham cracker crumbs (32 squares)
1/2
cup margarine or butter, melted

Filling

3
eggs
2
(8-oz.) pkg. cream cheese, softened
1
cup sugar
1/4
teaspoon salt
2
teaspoons vanilla
3
cups sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press mixture in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.*
  • 2 In large bowl, beat eggs. Add cream cheese, sugar, salt and vanilla; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.
  • 3 Bake at 350°F. for 60 to 70 minutes or until edges are set; center of cheesecake will be soft. Cool in pan 15 minutes. Carefully remove sides of pan. Cool 2 hours or until completely cooled. Store in refrigerator.
  • 1 Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press mixture in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.*
  • 2 In large bowl, beat eggs. Add cream cheese, sugar, salt and vanilla; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.
  • 3 Bake at 350°F. for 60 to 70 minutes or until edges are set; center of cheesecake will be soft. Cool in pan 15 minutes. Carefully remove sides of pan. Cool 2 hours or until completely cooled. Store in refrigerator.

EXPERT TIPS

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Expert Tips

* If desired, cheesecake can be baked in two ungreased 8-inch round cake pans. Bake at 375°F. for 25 to 30 minutes or until set.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
14g,
14%
),
Cholesterol
90mg
90%;
Sodium
280mg
280%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
17g
17%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.