The ideas that come flowing to my mind when I think about what can be done with this cheesecake are never ending. You can do just about whatever you want making it a completely different dessert each time you make it! Check out what they are saying about this recipe over at All Recipes:
“This is a very creamy cheesecake. It’s delicious plain, or you may top with fruit pie filling.”
The ingredients in this cheesecake made it so smooth and creamy, it was hard to walk away. We didn’t have any issues clearing out the pie pan!
Ingredients
1 (9 inch) prepared Pillsbury shortbread pie crust
2 (8 ounce) packages Philadelphia cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup Daisy sour cream
Instructions
Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken.
Run a knife around the outside edge, but leave the cake in the pan.
Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
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Quick Tip: Try it with graham cracker crust!
Thanks again to All Recipes for this delicious recipe.