I loooove this cheesecake! I really wish I had some right now. This is one of the recipes I dug out during the holidays from back in the olden days when I was growing up. I already shared the stained glass candy we made on our family holiday weekend, but forgot to share this. I love it so much, I had it for breakfast three days in a row. Did I just say, (err, type) that out loud? Oh well. It’s true. I did. And I loved every sinful second of it.
I just pulled the recipe out again for my sis. She’s making it for her sister-in-law’s birthday, but she’s putting a sweet, little twist on it. She’s making them in teeny, tiny mason jars. Too, too cute. Since I have the recipe out, I’ll let you in on the goodness.
Aunt Helen’s Cheesecake
What You Need:
- 1 prepared graham cracker crust
- 16 oz. container of sour cream
- 8 oz. cream cheese
- 2 eggs
- granulated sugar
- vanilla extract
What You Do:
- Preheat oven to 375.
- Whip 1 cup sour cream + 8 oz cream cheese.
- In separate bowl, beat 2 eggs lightly and add ½ cup granulated sugar + ½ t vanilla. Stir mixture.
- Add cream cheese/sour cream mixture to eggs and sugar.
- Stir & blend.
- Pour into crust.
- Bake 25 min. @ 375.
- Beat 1 cup sour cream, 2 tbsp. granulated sugar, ½ t vanilla.
- Spread on cool cake.
- Refrigerate 24 hrs.
Now dive into that goodness!
I’ll make sure to share my sister’s tips for making them in the tiny mason jars. She made me some flourless chocolate cake in the tiny mason jars for my birthday too. I think we’ll have to have a guest post from Chef Jackie and her mason jar creations soon.