Cheese Cake

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This recipe is for two cheesecakes. Mainly because I want to use my stand mixer, and also because I always have a request for one.



  • 1 cup crushed honey nut cheerios (really, I just cover the bottom of the springform pan twice and use that.)
  • 4 TBS melted butter (often more)
  • 4 TBS brown sugar
  • 1 TSP Cinnamon


  • 16 oz room temperature cream cheese
  • 8 oz sour creme
  • 8 oz heavy whipping cream
  • 1 cup sugar
  • 1 oz vanilla extract
  • 2 eggs


Plain Cheesecake
  • preheat oven to 300F


  1. crush cheerios
  2. melt butter
  3. mix crushed cheerios into butter and brown sugar
  4. spread crust mixture at bottom of springform pan, and up the side about an inch


  1. put all filling ingredients -- except eggs -- in an upright stand mixer
  2. start mixer on low and slowly bring up to medium
  3. add eggs
  4. step up to full speed
  5. once the mixture is stiffly whipped, put on top of crust bottom in springform pan


  1. bake at 300 for 2.5 hours or until filling jiggles and doesn't slosh
  2. refrigerate for 4-6 hours

Optional Finish (Pecan Pie Cheese Cake)

Pecan Pie Variant
  • make a pecan pie filling of your choice
  • cook it partially in a saucepan (until it starts to thicken)
  • spread it on top of the fully chilled cheesecake (the next day is best)
  • bake at 300F for 30 minutes