Easy Sour Cream Cheesecake

Shortbread pie crust filled with mixture of cream cheese, white sugar, eggs, vanilla extract and sour cream. Cheesecake is baked until filling is set. Refrigerated several hours to overnight and topped with favorite fruit garnish.

Ingredients -

1 (9-inch) prepared Shortbread Pie Crust
2 (8 ounces each) packages Cream Cheese
1 cup White Sugar
2 Eggs
2 teaspoons Vanilla Extract
1 cup Sour Cream

Preparation:

1. Preheat the oven to 325 degrees.

2. Cream together the cream cheese and the sugar.

3. Add the eggs one at time, blending very well.

4. Add the vanilla and sour cream.

5. Pour into the shortbread crust.

6. Bake for 65 minutes in the preheated oven, or until the cake jiggles evenly across the top when lightly shaken.

7. Run a knife around the outside edges, but leave the cake in the pan.

8. Let cool on the counter, then place in the refrigerator.

9. Remove from the pan when completely chilled, and serve.

Cheesecake Making Tips -

Storing Cheesecake

Place cheesecake on wire rack after removing from oven. Leave on rack for one hour before moving to refrigerator. Store baked cheesecakes loosely wrapped for up to 5 days in the refrigerator.

Cheesecake Making Tips -

Storing Cream Cheese

Cream cheese should be refrigerated in its unopened package until ready to use. Once opened, cream cheese should be used within a week. Mold can develop on the surface of the cheese and the entire block should be discarded when this occurs.