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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
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I always hated the soggy crust on my cheesecake. The secret is to bake the crust before you put the cheesecake mixture on it. Ingredients:
2 cups graham cracker crumbs (about 15 long crackers) |
1/2 cup butter, melted |
1/2 cup sugar |
3 (8 ounce) cream cheese |
3 eggs |
1 1/2 cups sugar |
1 teaspoon vanilla |
1 tablespoon lemon juice |
Directions:
1. Spread crust in a 9x13 pan (can put crust on sides as well).
2. Bake at 350 for 15 minute.
3. Pour cheesecake mixture into baked crust.
4. Bake at 350 for 15 minute.
5. Refridgerate for 6 hours (or overnight).
6. Pour your choice of pie filling over top. (blueberry, raspberry, cherry).
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