Sometimes, simpler is better. This cheesecake recipe has few ingredients and is therefore inexpensive to make, but offers suggestions for a variety of crumb crusts. The typical North American favorite, the graham cracker crumb crust, has a variation that includes the addition of ground almonds. Another variation calls for gingersnap cookie crumbs. For a shortbread crust, consult our Coconut Cheesecake recipe or Cherry Cheesecake for a Chocolate Shortbread Crust. For serving-sized cheesecakes, view our Mini Cheesecakes recipe. Visit the Gourmand2go Index Page for a variety of cheesecake recipes with fresh fruit glazes and special crusts.

These crusts can be pressed into the bottom of a glass pie plate for microwave cooking, or into a metal springform pan for conventional oven baking. In addition, the pressure cooker method yields a smooth, creamy texture and energy savings! The 8" size is standard.


1 8 oz package cream cheese

1 cup sour cream

cup sugar

1 egg

1 tsp vanilla extract

9 graham cracker crust, baked, or variation

Graham Cracker Crust

1 cups graham wafer crumbs (24 squares)

cup granulated sugar

1/3 cup melted butter

Combine ingredients and press into a 8 glass pie plate. Bake in a 350° F for 10 minutes.

Almond Crust Variation

1 cups graham wafer crumbs

cup finely ground almonds

2 tbls granulated sugar

1/3 cup melted butter


Combine ingredients and press into a glass pie plate. Bake at 325° F for 8 minutes.

Gingersnap Crust (optional variation)

1 cups crushed gingersnap cookies

1/3 cup melted butter

Combine ingredients and press into a 8 glass pie plate. Bake in 350° F oven for 8 minutes.

Chocolate Crust (optional variation)

1 1/2 cups chocolate wafer crumbs

1/3 cup melted butter

Combine ingredients and press into bottom of a 8-9” springform pan.  Bake in 350° F oven for 8 minutes.
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Filling: Have the filling ingredients at room temperature. Combine cream cheese, sugar, egg, and vanilla on low speed of electric mixer until smooth. Add the sour cream and stir.

Microwave Directions: Combine filling ingredients and cook in glass bowl on medium 3.5-4 minutes; stir twice. Pour into crust. Cook on medium heat 5-7 minutes or until center is almost set. A knife inserted just off center should come out clean.

Oven Directions: Preheat oven to 350° F with a pan of water on the bottom rack. Bake at 350° F for 25-35 minutes in the center of the oven; avoid opening the oven door during this time. Cake is done when edges are firm but center still wobbles when gently shaken. Turn off heat, open oven door, and allow cake to continue setting in the warm oven for another 30 minutes. Then, remove and cool on a wire rack. Refrigerate for several hours before garnishing and serving.

Pressure Cooker Directions: In a large pressure cooker, pour in 2-3 cups water and place a trivet in the pot. Wrap the cake pan in foil, well sealed, and place on the trivet, allowing room around the pan for steam to circulate. Turn stove-top element on high until 15 psi is reached, then remove to another element pre-heated to medium. Maintain pressure for 45 minutes, then allow to cool slowly in the pot. Remove pan from cooker and release foil. Allow cake to cool slowly and then garnish and chill.
Optional garnish: Heat 1/4 cup apricot jam 2 minutes on high in microwave. Strain through a seive and pour over cooled filling. May be thinned with a small amount of vanilla extract or liqueur. Chill. May be used to glaze sliced fruit arranged over the filling.

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