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Crustless Cheesecake

(2 Votes)
4 Hr 10 Min
55 Min

Some people just don't like to eat their crusts on pizza, bread or even cheesecake. Now there's a dessert just for them: Crustless Cheesecake!

What You'll Need

  • 2 (8-ounce) packages cream cheese, softened
  • 2/3 cup sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fresh lemon juice
  • Topping:
  • 2 cups (16 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract

What to Do

  1. Preheat oven to 325 degrees F. Coat a 9-inch pie plate with cooking spray.
  2. In a large bowl, combine cream cheese and 2/3 cup sugar; beat well. Beat in eggs, one at a time. Beat in 1/2 teaspoon vanilla and 1/4 teaspoon lemon juice. Spoon mixture into pie plate.
  3. Bake 45 to 50 minutes, until golden. Remove from oven and let cool 10 to 15 minutes. (Do not turn oven off.)
  4. Meanwhile, in another large bowl, combine topping ingredients. Spread over top of cheesecake and bake 10 minutes. (The top will remain almost liquid.) Let cool then refrigerate overnight or at least 4 hours before serving.

Serving Tip

You can serve the cheesecake as is or cover it with canned pie filling or fresh berries before serving.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I LOVE sour cream even straight out of the container. I also like the fact there are no graham cracker crumbs or soggy vanilla wafers.

I'm just not a fan of that sour cream stuff on top....


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