Cheesecake. I used to be ADDICTED to the stuff. Whats not to love, right? Sweet, creamy, Cheesecake! YUM! I actually havent had cheesecake in about 5 years. I had a traumatic experience with some cheesecake that put me off with the stuff INSTANTLY.
What was so traumatic?
I cannot disclose that information because I want you to enjoy the food porn you are about to see! If you REALLY REALLY want to know… I might email you the story if you ask for it… or if enough people want to know. I will post it- SEPERATELY.
One of my coworkers asked for a Cheesecake on his birthday.
Since Turkey Day is coming up and I needed to perfect a recipe- i said WHY THE HELL NOT!

This is an easy recipe! I will say that if you are searching for the perfect recipe- I prefer the ones that require baking. I do not like the texture of the no bake recipes. And Im a little snooty about cheesecake.
I googled a recipe for NEW YORK CHEESECAKE to get a refresher and I made a few little changes here and there. I started with 2 lbs of cream cheese or four 8 oz sized bricks of cream cheese. I unwrapped them and let them soften while the oven was preheating on 300.

If you have a spring foam pan you can make your crust with crushed graham crackers and butter or oreos and butter… or if you are looking for a shortcut – get a ready made pie crust. If you are taking it to someone’s house, this is ideal because you can leave the entire thing there and not have to worry about losing your favorite pie pan or spring form pan. In a large bowl beat on medium 4 blocks of cream cheese, 3 tbsp of flour, 4 eggs, 1 tablespoon of vanilla, 1.5 cups of sugar, 1/2 cup of milk, and….

SOUR CREAM! I used 3/4 cup of sour cream. Try not to overbeat the cheesecake batter. It should be creamy and not soupy.

Still a little difficult to whip in this shot but the next one yields a perfect consistency.

I did lick the beater. But ladies and gentleman if you lick the beater please unplug mixer first! Just thought I would put that one out there.

Pour the batter into the already made pie crusts.

gently tap the pan on the counter to remove air bubbles and bake for 45-55 minutes or until the center of the pie is slighlty firm (if you wiggle the pan and the center jiggles slightly- you’re good).

Refrigerate for 4 hours or overnight.


or serve with cherry pie filling. The cheesecake was a big hit and it went really fast.
Make this for one of your desserts this Holiday! It is a crowd pleaser!
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