I just tried this cheesecake recipe from Heart of the Home cookbook (by Susan Branch). I wanted to try something new as a treat for the guys and they both love cheesecake. I liked this one because it can be made in a regular 9" pie pan.
In the recipe, she makes her own graham cracker crust but I kinda' cheated and used a storebought graham cracker crust. I was busy... Also, it calls for lemon juice and I didn't have any right then so I used the key lime juice I had in the frig. My husband loved it but then again...that's why I have key lime juice in the frig (to make key lime pies, his favorite). He thought this tasted even better than the key lime pie! This is not a last minute dessert, it really does need to be in the refrigerator at least a few hours before serving.
Preheat oven to 325 degrees.
2 1/2 C. graham cracker crumbs
3/4 C. melted butter
Combine and press into a buttered 9 inch pie plate, building up the sides.
(I used store bought graham cracker crust and it tasted just fine Next time I would use the storebought graham cracker crust that is bigger, the one that says it gives you two extra pieces.)
1 8 oz. pkg. cream cheese, softened, room temp
1/2 C. sugar
1 Tbsp. lemon juice (as mentioned above, I used key lime juice)
Beat softened cream cheese until fluffy. Gradually blend in sugar, lemon juice, vanilla and salt. Add eggs one at a time, beat after each.
Pour filling into crust. Bake at 325 degrees for 25-30 minutes, until set.
1 1/2 C. sour cream
3 Tbsp. sugar
3/4 tsp. vanilla
Combine all ingredient and spoon over top of hot cheesecake.
Bake 10 minutes longer.
Cool---Chill several hours before serving.