Cheese Cake



3/4 cup graham crackers                                        1/4 cup margarine

1/2 cup sugar

Line bottom of pan with crumbs (9 x 9).

Beat 2 eggs

Add 16 oz cream cheese

Whip until smooth

Add: 1 teaspoon vanilla and 1 cup sugar. Pour on top of crumbs. Bake 15-20 minutes. Top with your favorite fruit pie filling; cherry, blueberry, raspberry, strawberry, or any other fruit desired. Refrigerate several hours.

  • Mandy’s Hints: The above recipe is written just as it appears in the book. You’ll notice it’s, um, very basic and not very “fluffy” with words. 🙂
  • I used unsalted butter as “margarine” – melted completely as it’s being used in the crust. I crushed up the graham crackers in a Ziplock bag (I used one sleeve of graham crackers and that produces about a cup, so you could always use the leftover to sprinkle on top or just leave one or two graham crackers out?) and then combined all three (crushed graham crackers, melted butter and sugar) in a bowl, before pressing into the bottom of the pan.
  • I whipped the cheesecake mixture for quite a while. I wanted as smooth and creamy a filling as possible. Not to mention this was being done while two boys were running amok, so, had they not been around? This might not have been “whipped” as much (thanks Kitchenaid stand mixer! :)), but I think that it was for the best that it was whipped for so long!
  • You’ll notice that the recipe tells you how long to bake for (15-20 minutes), but not the temperature. I had to guess. I chose 325 degrees and I was wrong. Mainly because it took my cheesecake about 50-60 minutes at that temperature before it was no longer “jiggly” (professional term, y’all). So next time, I’ll try baking it at 400 degrees and see if that makes for a 15-20 minute bake time.
  • NOTE: The cheesecake was puffy when first removed from the oven, but once it started cooling, it returned to a “flat” state. 🙂

*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for this scrumptious cheesecake!

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