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A recipe for Sara Lee Cheesecake containing 9-inch graham cracker pie shell ***Filling*** cream cheese (softened) sour creem white sugar butter (softened) cornstarch vanilla extract ***Topping*** sour cream powdered sugar

Grind crackers into crumbs, mix with melted butter and pat into 9 1/2 inch spring form pan. Chill to next step. Mix cream cheese, sugar, vanilla and eggs. Pour into crust. Bake 20 minutes at 350 degrees. Blend sour cream, sugar and vanilla, spread carefully over pie, bake 5 more minutes.

Instructions ------------------------------------CRUST----------------------------------- 1/4 lb butter or margarine 1 pk sugar cookies; (10 -ounces) roll to 1 crumbs 1 pk unflavored gelatin 1/4 c sugar ----------------------------------FILLING----------------------------------- 16 oz cream cheese;

SPALDING CRBR38A ----------------------------------CRUST----------------------------------- 1 1/2 c Fine graham cracker crumbs 1/4 c Granulated sugar 1/2 c Butter; softened --------------------------------FILLING----------------------------------- 1 lb Cream cheese 1 c Sour cream 2 tb Cornstarch 1 c

2 tablespoons butter or margarine 2 medium tart cooking apples, peeled and sliced (2 cups) 1/3 cup maple-flavored syrup 1 tablespoon light brown sugar 1 teaspoon cornstarch 1 teaspoon ground cinnamon 1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed 1 cup chopped walnuts Slivered apple for

Combine cream cheese, sour cream, cornstarch and sugar in the bowl of a mixer. Mix until the sugar has dissolved. Add the butter and vanilla extract and blend until smooth, being careful not to over-mix or the filling will become too fluffy and will crack when cooling. Pour the filling over the
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Sara Lee Cheesecake Recipe