Crustless Baked Cheesecake

Cheesecake, something I have loved for too long.  When I was growing up there was only no bake cheesecake.  Then I discovered baked cheesecake…  The rest is history.

This is a really great crustless baked cheesecake with a sour cream topping that does away with the need for any fruit topping.  But that doesn’t stop you adding some!

A slice of heaven on a plate

A slice of heaven on a plate

Crustless Baked Cheesecake

Crustless Baked Cheesecake

Crustless Baked Cheesecake

  • 2 (8 ounce) packages reduced-fat cream cheese, softened
  • 2/3 cup natural cane sugar
  • 4 eggs
  • For the Topping
  • 1 cup low-fat sour cream
  • 3 tablespoons organic unbleached cane sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Smooth all filling ingredients together in a large bowl. Place filling in a 9-inch glass pie plate and bake for 35-40 minutes, until golden. Let cool for 10 minutes.

Meanwhile, stir together topping ingredients and spread on top of cheesecake.

Refrigerate for at least 4 hours before serving.

Read more at: http://www.food.com/recipe/grandmas-crustless-baked-cheesecake-pie-477786?oc=linkback

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