Top-Your-Own Cheesecake

Set up a dessert bar so they can have it their way! Cheesecake squares make an easy start.

BettyCrockerRecipe by BettyCrocker

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20 minutes

8 hours

18 servings



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Recipe Versions

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Nutrition Info

  • 1/18 of Recipe (without toppings)
  • 370
  • 29g
    (Saturated Fat 16g)
  • 135mg
  • 270mg
  • 20g
    (Dietary Fiber 0g, Sugars 17g)
  • 7g
  • Percent Daily Value*
  • 25%
  • 0%
  • 8%
  • 6%
  • Exchanges
  • 5
  • 1
  • 1/2
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

Ingredients

  • Crust
  • 1  cup graham cracker crumbs
  • 1/4  cup sugar
  • 1/4  cup margarine or butter, melted
  • Filling
  • 5  (8-oz.) pkg. cream cheese, softened
  • 1  cup sugar
  • 1  tablespoon vanilla
  • 5  eggs
  • 1  (8-oz.) container sour cream
  • Toppings
  • Pie filling
  • Ice cream topping
  • Whipped cream
  • Chopped nuts
  • Miniature semisweet chocolate chips
  • Toffee bits
  • Coconut

Directions

  1. 1Heat oven to 350°F. In ungreased 13x9-inch pan, combine graham cracker crumbs, sugar and margarine; mix well. Press crust mixture evenly in bottom of pan. Bake at 350°F. for 8 to 10 minutes or until toasted. Reduce oven temperature to 300°F.
  2. 2Meanwhile, in large bowl, beat cream cheese and sugar until blended. Add vanilla and eggs; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.
  3. 3Bake at 300°F. for 35 to 40 minutes or until edges are set and center is still soft. Remove from oven; place on wire rack. Cool 1 hour. Cover; refrigerate at least 6 hours or until serving time.
  4. 4Cut cheesecake into squares. Serve with assorted toppings.

Categories: Course, Desserts, Cheesecake

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