"Jody’s premier dessert recipe"Serves 8 | Prep Time 20 minutes | Cook Time 40 minutes
Why I Love This Recipe
This was Jody’s most asked for recipe. For pot lucks, events, and parties, Jody tended to be assigned the dessert with a strong hint that she should bring a cheesecake. This was also often baked for holidays and birthdays at the request of her family.
Ingredients You'll Need
1/2 cup sugar
1/2 cup butter, melted
2 cups (1 pkg) graham cracker crumbs
1/4 cup walnuts, ground
3 (8oz) packages cream cheese- philladelphia brand
2 cups sugar
3 eggs, unbeaten
1 pint sour cream
2 teaspoons vanilla
1 (16oz) package of frozen fruit- we like raspberry or strawberry best
2/3 cup sugar
2 1/2 tablespoon cornstarch
1 teaspoon vanilla
Crush graham crackers in food processor until finely ground. Add sugar and walnuts and process to combine. Drizzle in melted butter while combining. Press the finished crust into your cheesecake pan, creating a flat bottom and sides about halfway up.
All ingredients for filling should be at room temperature. Put the cream cheese in your stand mixer and mix until smooth (no lumps). Add sugar, eggs, sour cream, and vanilla while continuing to mix. Mix until the filling is smooth with few to no lumps (you can speed up the mixer or press the lumps with a spatula if needed). Poor the filling into the cheesecake pan and bake at 350 degrees for 40 minutes. Check it by giving the pan a gentle shake. The filling should wiggle a little in the middle, but not much. Turn off the oven and leave the cheesecake until it is room temperature. Cover it and chill completely. This cheesecake usually cracks despite best efforts, which is why the topping is important.
Add ingredients to a saucepan and cook over medium heat, stirring frequently so the sugar does not burn. Finished product should have the fruit mostly broken down, and other ingredients completed dissolved. Chill the topping and wait to top the cheesecake until you serve it.