I’ve watched my Grandma Scarl make this easy delicious cheesecake many times when I was a little girl, and soon I began to make it myself. It is always a huge hit with the family at Easter and can easily be decorated according to the occasion. Grandma always said the key to a good creamy cheesecake is to mix the filling well. This recipe can be easily adapted to a low sugar by using Splenda in place of sugar. Enjoy!
Graham Cracker Crust
1 inner seal packet of graham crackers finely crushed
¼ C sugar or Splenda
¼ C butter/margarine softened
Thoroughly blend graham cracker crumbs, sugar and butter. Press firmly against the bottom and sides of a 9x13 cake pan.
3 lg Cream Cheese
5 lg eggs
1 C sugar or Splenda
Blend at high speed for 15 minutes. *A well blended batter is the key to a creamy cheesecake. Fill batter over the graham cracker crust. Bake at 350° for 40 minutes.
Cool and top with:
1 pint sour cream mixed with 1/3 C sugar or Splenda
Place back in oven for 10 more minutes. If desired, decorate with maraschino cherry or strawberry halves when cooled.