If you’ve been around here for a while, you’re probably aware that we adore cream cheese. Cream cheese is a versatile ingredient that can be used in a variety of dishes, from dips to desserts (and, of course, on our daily bagel). And the treat that takes the top spot in this category has to be b

If you’ve been around here for a while, you’re probably aware that we adore cream cheese. Cream cheese is a versatile ingredient that can be used in a variety of dishes, from dips to desserts (and, of course, on our daily bagel). And cheesecake is unquestionably the best treat in this category. We’ll take it in any flavor or shape. In fact, the only thing we dislike about cheesecake is preparing it.

If you’ve ever attempted a truly baked cheesecake, you’re well aware of how finicky they can be. There’s the issue of cracking or not quite setting, as well as a slew of other little flaws that can derail the process. It’s enough to turn off many bakers, which is a genuine shame in our opinion. That’s why we’re so thrilled to be able to share this recipe with you!

FILLING
2 (8 oz) packets softened cream cheese
2 eggs
1 cup of sugar
1 teaspoon vanilla extract
1 graham cracker crust, prepared
1 cup sour cream as a garnish
2 tbsp of white sugar
1 teaspoon vanilla extract

PREPARATION
Preheat the oven to 350°F.
In a large mixing bowl, add cream cheese, sugar, eggs, and vanilla extract. Mix until smooth.
Bake for 35 minutes after transferring the filling mixture to the graham cracker shell.
Begin working on the topping while the filling bakes. Sour cream, sugar, and vanilla should be combined in a medium mixing bowl.
After 35 minutes, remove the pie from the oven and raise the temperature to 450 degrees F. Return the pie to the oven for 5 minutes more after adding the topping mixture.
Allow the pie to cool completely before serving.