Thanksgiving is over. That was fast. To celebrate I finally have a recipe for you. You may be thinking that it’s too late for a cheesecake recipe- or how your waist line will handle the damage of thanksgiving night. However, this cheesecake is perfect for any time of the day (and year): breakfast, lunch, dinner, snack. It’s not reserved for your thanksgiving festivities.
Before I go into the recipe, I want to tell you about my thanksgiving. This thanksgiving was different from my past experiences. This year, we had a traditional thanksgiving.
You may be confused, so I’ll elaborate. Every year we have our own twist of thanksgiving with foods from my South Asian culture; however, this year we went all out with turkeys, potatoes, biscuits, stuffing, and maybe a few too many calories– for a traditional thanksgiving.
It was interesting. I love my cultural food. It’s flavorful, comforting, and down right delicious. This was definitely different, but I’m thankful for the opportunity to try a variety of new dishes.
YIELD: 12 PREP TIME: 30 minutes
COOKING TIME: 1 hour, cool for 6 hours TOTAL TIME: 7 hours 30 minutes
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all purpose flour
- Cool whip (1 cup)
- Start by preheating the oven to 350 degrees and grease springform pan (check notes for other options).
- Mix graham crackers and melted butter and press to the bottom of the springform pan.
- Mix cream cheese and sugar, until smooth. Next blend together milk, eggs (one at a time); until just incorporated. Mix in sour cream, vanilla, and flour until smooth.
- Pour mixture into springform pan.
- Bake in oven for 1 hour. Then turn off oven, and allow cake to cool in closed oven for 5 to 6 hours.
- Chill in refrigerator. Before serve spread cool whip for clean finish.
- I used a springform pan, but if you don’t own one you can use a pie pan (premade graham cracker crust).
- You don’t have to finish with cool whip, I just like the smooth top produced with it.
Slightly adapted from: here
Happy Thanksgiving, Friends! I am thankful for all of you. You have no idea what your comment, like, and follow does for me.