Friday, November 26, 2010

Sour Cream Cheesecake

My Mom made this cheesecake for every holiday.  You can use a traditional graham cracker crust or the cresents, as listed...we rarely use a crust, it works out just fine to pour filling directly into ungreased pan.  PLUS, sometimes, I add almond, lemon, or orange juice and zest in replace of the vanilla to give a slight flavoring!  Almond flavoring in the sour cream topping is awesome too!!

3 cream cheese
1 1/3 cup sugar
1 tsp vanilla
5 eggs
1 large container sour cream

Crust  (optional)
2 rolls cresents 

Topping  (optional)
1 1/2 cups sour cream
1/3 cup sugar
1 tsp. vanilla

Preheat oven to 350.  for optional crust- unroll cresents, lay in 9x13 dish/pan, pinch seams to form crust.  Beat softened cream cheese until creamy.  Add sugar, beat well.  Add 1 egg at a time, beat 1 min between each egg.  Add sour cream, then vanilla, mix well.  Pour into pan and bake for 40-55 minutes.  If top splits, it's okay!   Meanwhile, mix topping ingredients and spread over top and bake additional 5 minutes.  Let cool completely before serving :)  Yum!

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