7 Comments

  1. I don't even like cheesecake but this is gorgeous! I'm so excited I found you - I'm enjoying stalking your blog =)

  2. Looks like a great recipe, but after reading the ingredients, I think the sour cream measurement is misprinted. If you use 8oz. of sour cream, then you would use 1 cup of sour cream, not 1/2 cup, which would be 4oz.

  3. I just made this cheesecake cooked it for 15 min at 350 then at 325 for 75 min and it turned out good instead of 200 degrees for 2 hrs also put water in a pan under cheesecake and it didn't crack

    1. Great to know it will bake at different temps and still come out great!! Thank you, Linda!! xxoo

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