I love to save time anyway I can! Whenever I make a dessert, I always want it to be a make-ahead dish that is still fabulous and this recipe fits the bill. It is from an old friend, Emmett McGroarty.
Preheat Oven to 350. Make your Graham Cracker Crust.
Graham Cracker Crust (from Honey Maid Graham Craker Crumb’s Recipe)
1 1/4 c. Graham Cracker Crumbs
1/4 c. Sugar
5. T. Melted Butter
Mix together, press into the bottom and up the side of a 9 inch pie plate
Bake at 350 for 6-8 minutes; cool.
Cheesecake Filling:
3 Eggs
22 oz. 1/3 less fat Cream Cheese (also known as Neufchatel Cheese), SOFTENED
1 1/8 c. Sugar
1 1/2 t. Vanilla Extract
Topping:
1 1/2 c. Sour Cream (light is good)
1/4 c. Sugar
1 t. Vanilla Extract
After you make the graham cracker crust, start the filling.
Beat the eggs, add sugar, and beat for about 30 seconds. Add the cream cheese and beat on low (so that there are no air bubbles), until smooth. Add Vanilla Extract and Pour into Crust.
Bake at 350 for exactly 30 minutes.
Remove and add topping immediately.
Refrigerate and once cool, cover and store in fridge overnight or up to 3 days (which is why it’s a perfect Make-Ahead Dessert)!
Enjoy!
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