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Sunday, April 1, 2012

Small Cheesecake

Ya gotta love a cheesecake recipe that only uses
 1 package of cream cheese.
This recipe makes one small cheesecake.
Just the right size to make anytime.
 Beat softened cream cheese, sugar,
lemon juice, vanilla, and a pinch of salt
until fluffy.
 Beat in eggs, one at a time, until blended.
Don't overbeat.
Pour filling into graham cracker crust.
Bake @325 for 25 minutes, or
until set ~ edges will be slightly puffed.
 Combine the topping ingredients.
 Spoon over the hot cheesecake.
 Return to the oven and bake another
10 minutes.
 Cool on wire rack or trivet for at
 least an hour ~ then refrigerate.
It's easy, quick, and doesn't require a 
big cheesecake making commitment. 
If you don't have a lot of time, but want
something homemade, this is for you.
This is so simple and so delicious.
It only takes 10  minutes to prepare.
 Rich and creamy.
Cheesecake and coffee this afternoon.
Here's the condensed recipe for you
 to copy and paste
It's enough for 8 servings
Oh.....and it's very good!


Small Cheesecake
Crust
1 C graham cracker crumbs
1/2 stick butter, melted
2 T sugar
Combine and press into a buttered 9" pie plate.
Filling
8 oz package cream cheese, softened
1/2 C sugar
1 T lemon juice
1/2 t vanilla extract
dash salt
2 eggs
Beat cream cheese and sugar on medium speed
until fluffy. Beat in lemon juice, vanilla and salt.
Add eggs, one at a time, mixing until just
combined after each addition.
Pour into crust. Bake @325 for 25 minutes
or  until set. Spread with topping.
Topping
1 C sour cream
2 T sugar
1/2 t vanilla 
Combine and spread over the top of the hot
cheesecake. Return to the oven and bake another
10 minutes. Cool on wire rack for 1 hour then chill
 for at least 2 hours. Store in refrigerator.

Enjoy!


117 comments:

  1. I love this! I'm always looking for recipes that make less, I've bookmarked it and look forward to trying it-thanks:@)

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  2. Made this yesterday for my ladies Bible study group and all that was left were crumbs...it was so good!

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  3. It looks really good and a perfect size for a family supper. Thank you for sharing!

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  4. I am so glad after see my recipes which is Cheesecake Stuffed in recipe of the week. These are really easy to make and very testy to eat.

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  5. Where was I when this delish post went up ! MMM YUMMY ! Will have to try this for sure thanks for sharing ! Have a great day !

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  6. Stopping back to say I made, and posted, about this today. Loved it, thanks so much for a fun recipe:@)

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  7. Hello! Stopping by from Happier Than a Pig Blog to say Hi and visit with you! This recipe looks delicious and I look forward to making it. Thanks for sharing!

    Kindly, Lorraine

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  8. Wow!!! I'm not a very big sweets fan while my husband is INSANE about sweets.. I bake everyday and today I was running low on ingredients and found this recipe.. So while he's still at work I sneaked a piece and wow! Amazing cheesecake! Can't wait till he tries it :) thanks for sharing!

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    1. I love it when easy and delicious come together!
      Thanks for letting me know.

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  9. This is the best and most simple cheesecake ever me and my family loved it! A few minutes after it cooled off the whole cheesecake was gone! Thanks so much for the recipe Rita :)

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  10. OMG..Rita, I've been looking for a small recipe because it seems like I'm always stuck with one pack of cream cheese which usually goes bad or gets thrown out. This recipe was perfect the only tweak I made was I added about 2 tablespoons of sour cream to the filling it came out great! This recipe is a keeper!! Thanks soo much Rita!

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    1. Sounds like a good 'tweak'. Glad you liked it.

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  11. Since I first posted this last month, I've made this pie 4 times. Each one cane out great. I was wondering if I should add cornstarch since the texture is some what loose. Maybe because I'm using large eggs that that's what it could be? Please, help me, I'm getting ready to make this in 30 mins...

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    1. Sorry, so late with reply. Did you whisk it well?
      Be sure to let it chill to set up. I may have to make one this weekend (darn!) just to check it again as I've never had that problem.

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    2. how big should the pan be?

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  12. just made this, but instead of the crust i made bite size cheesecakes using tart shells. they smell delish! cant wait till they cool so i can eat them. :D thank you so much! <3

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  13. Hi,

    I want to make this cheesecake but it would my first time. Can you please explain how to make the crust? Thanks

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  14. Yes, it's in the first part of the written recipe. Hope you like it.

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  15. Your style in cooking is so easy and quick to understand. The method or process are discuss properly in order to make us interested. Thank you for sharing this. Lots of love!

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  16. How many in diameter your dish is for this cheesecake?

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  17. what does the T stand for, with the sugar?

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    1. Tablespoon. :)

      Small 't' or 'tsp' is teaspoon.

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  18. Good recipe. My family and I are low carb-high fat eaters with a gluten intolerant spouse. I just subbed a nut crust, splenda, and about 3 times the vanilla (to lessen artificial sweetener after taste) for filling and topping. Perfect! In taste and portion!

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  19. I just made this cheese cake but without lemon because i ran out. Instead i used crunchy caramal creamy lindt excellence chocolate and in the fridge over night.
    The topping recipe its very good thanks for the recipe ill have to post results :)

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  20. Thank you so much for this recipe! One of the best cheesecake recipes I have tasted! I made mine with a peach glaze on top. It was delicious!

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  21. This comment has been removed by the author.

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  22. Would a 7 inch springform pan work?

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  23. Thanks for sharing this recipe! I wanted a small cheesecake andddd... *drumroll* It was better than the Jello Cheesecake brands!!!! :] It was very delicious! Thanks! My hubby really enjoys it :]

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    1. Now you get all the credit! It's just as easy too. Thanks!

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  24. I am making a red velvet cheesecake cake for thanksgiving. So I had to find an easy recipe since I never made cheesecake and give it a test drive before I make the cake the day before thanksgiving! This turned out WONDERFUL. It tastes so good and came out perfect.

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    1. Thanks! Did you make it red with the white topping? Great idea. Valentine's Day too. Hope I remember to try this. :)

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  25. I needed a recipes I could make with just 8 oz. of cream cheese and found yours on google. It was delicious. Now I will be making it for Christmas!

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    1. Best use of 8 oz of cream cheese ever! Honored to be at your Christmas in spirit. ;)

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  26. I had one 8 oz package of cream cheese in my fridge so I put that in a search and this recipe came up. It's in the oven now! I have an amazing cheesecake receipe but it takes 4 packages. Since my other recipe called for 2 eggs, I put only one egg, and about a teaspoon of corn starch since my other recipe called for cornstarch, too, and a Tbs of my vanilla coffee creamer. I lined my 8 x 8 baking dish with 16 lorna doone cookies and it looks great. Can't wait to taste it. Thanks for the marvelous idea!

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  27. I am waiting for mine to cool right now, it looks great. I experimented though, and added chopped up strawberries to the cheesecake part, and then i added rhubarb jam marbling swirls to the top. i also used a bit less sour cream mixture because when i put it all in it was almost overflowing the top.. Maybe my 9" pie plate is oddly shaped or extra shallow or something, because the topping didn't all fit. Anyways no matter, it looks amazing I can't wait to eat it after dinner tonight!!

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    1. Maybe it didn't fit because of you add-ins. I hope it tasted good.

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  28. Anyone know a good way to mix ingredients like this without a mixer or electric beater.
    I'm working with a students arsenal of cooking supplies and tools lol

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  29. What a perfect recipe! Thanks.

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  30. This comment has been removed by a blog administrator.

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  31. Recently found this recipe and it was to die for! Pure genius, and this coming from a woman renowned for her cheesecakes.

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  32. Thank you. All my cheesecake recipes are huge, so I typed in small cheesecake and yep, there you are. I like that it's classic with no funky touches or pre-made ingredients. Just my style.
    Your fan in Italy

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    1. Love Italy! Just had a wonderful week there 5/2015. Happy to know I have a follower. Prego!

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  33. You have a typo in your recipe. Valilla instead of vanilla!

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  34. LOVE this pie! Thanks for sharing the recipe.

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  35. I made little packages. with. it that looks like Christmas. packages. so cute

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  36. I was going to make some cupcake sized cheesecake but this will do. Sounds like a very good recipe. Thanks for sharing.

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  37. Thanks for the small cheesecake recipe. I wanted cheesecake but the thought of making a huge cake that would go to waste was not something I liked. This was perfect, although the topping almost never made it to the cake as my daughter tested it and liked it so much I had to save it from being inhaled.

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    1. I have Been making this cheesecake for a year now. It's simple delicious and easy!! My husband absolutely loves it ....He thinks your cheesecake is amazing😉

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  38. Don't you have to bake the crust and cool before adding the filling?

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    1. You can but you don't ned to for this quick and easy recipe. Hope you like it.

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  39. Hi Rita I tried your recipe and I cannot wait to taste it, the cheesecake is cooling now. I have been wanting to for while find a recipe for a smaller amount of cheesecake, I usually have 1 left and its never enough to make a whole huge cheesecake. I was actually going to just make cream cheese frosting and bake cupcakes for my daughter, then I found your recipe! I tweaked it only on the topping part I only had 1/2 cup of sour cream so I added 1/2 cup of plain yogurt it taste delicious and you can still taste the sour cream
    Thanks!

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  40. Hi Rita, I love your recipe. This morning I was looking for a muffin using self rising flour and I found your site. I found this cheesecake recipe and baked it to take to work today. My co-workers love it and so did I, super easy and delicious, not a crumb left. Thank you for sharing your recipes and now you can add me to your huge list of fans. :-D

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    1. So Happy you found me, my other blog is MAY DAYS. Good to know the cheesecake was a hit.
      XO from Weston

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  41. I'm going to try making this today, but I would like to know if I can use a springform pan instead of a pie dish?

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  42. This comment has been removed by the author.

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  43. My husband, daughter and I are in love with this cheesecake. Absolutely delish. Topping is what makes it, but the whole thing is great!

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  44. Could I leave the topping off and still have it taste good and or turn out okay?

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    1. Yes you could but it would affect the creamy texture and taste a bit. If you're worried about the sour cream taste, don't be. maybe try it on half if you have the ingredients. Let me know.

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  45. I've made this cheesecake over 10 times now. Thanks for such a great recipe! My sister who dislikes cheesecake only eats this one.

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  46. I plan on making this tonight it sounds great. I wanted to let you know your cracker crumb ingredient says cracher, I just noticed and I thought I would tell you so you can fix it if you want.:)

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    1. Gosh! I've read this a million times and never noticed. It takes fresh eyes. Thanks for letting me know. Hope the cheesecake is a hit.

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  47. I have made this twice and loved it. Great texture and flavor. Not that I'm complaining, but for some odd reason my strawberry patch is in overdrive and every couple of days I harvest about 2 cups of fresh berries. Everyone else was picking their berries over two months ago while I was getting few. We are actually tired of using them on salads, shortcakes, Dutch babies, etc and have used them as a cheesecake both times I've made it. Delicious as the cheesecake and strawberries turned out I'm now imagining this recipe done with a chocolate filling. Suggestions how to accomplish that? Unsweetened cocoa powder added to both filling and topping? Chocolate syrup added in? Make it as is and pour a chocolate ganache over all? Topped with strawberries one more time of course.

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  48. I would add cocoa powder or melted chocolate chips to the batter or remove a little batter, add chocolate to that and dollop it on and swirl in. Leave the topping plain and top with berries. Thanks for visiting! XO

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  49. This was perfect as a "bring a dish" gathering for a group that I knew would have way too much food! No waste and minimal cost. Fool-proof!

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  50. Made this the other night and delish! Thank you! Question..have you ever changed up this and made it bigger and in a spring-form pan instead? I would like to try that but curious if you have any suggestions or tried this yourself. Thank you.

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  51. ^^^ I agree with anonymous above! This is the best cheesecake recipe ever! I love, that it is perfect for my smaller springform pan. So I also have the same question - how should I increase this recipe to make the middle sized springform? I tried someone else's recipe, and it turned out horrible (& it used sour cream, which I'm not fond of)... :\

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  52. Is it possible to make it without baking it ?

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  53. Is it possible to make the recipie into cupcake pan portions as well as crustless?

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  54. Is it possible to make the recipie into cupcake pan portions as well as crustless?

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    1. I'm sure you could. Try a round vanilla wafer or a gingersnap cookie for the bottom of the cupcake.

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  55. Could you use a normal 9in cheesecake pan with the detachable sides? I have a 9in cake pan too, but no pie plate!

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    1. This comment has been removed by the author.

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    2. Yes, also a 9" cake pan or 8x8 square pan would work.

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  56. This is the perfect recipe for me. First time I'm going to try . Will let you know how it turned out. Thanks for sharing

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  57. I had one 8oz package of cream cheese which has been bothering me. I searched recipes for cheesecake with 8oz and there your recipe was. Thank you.

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  58. Hi can I use the pre-made pie crust in the baking aisle? I just don't want to make it and waste my ingredients if that wouldn't work thank you

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  59. My cream cheese loving kids ate one box of the 2 cream cheese I bought to make a traditional cheesecake so I googled "how to bake a cheesecake only using 1 box" and your recipe came up. It's in the oven now but I can smell the deliciousness already .can't wait to try it. Thank you for this simple recipe. 😀😀

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  60. I use the same recipe but use 2 pkgs of cream cheese....wondering how low this would be in a pie plate.....

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  61. Made this yesterday. It was my first time making cheesecake, and I'm surprised how good it is when it only calls for a few ingredients! I will definitely hold onto this recipe!

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  62. I LOVE this recipe! Thank you so much for sharing!

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  63. Have you tried an oreo crust cheesecake version? Wondering if you would make any changes to the creamy topping or cooking temperature.

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  64. I’ve made this about 5 times now. It always turns out great and everyone has loved it! Just a wonderful recipe. Thanks for sharing it.

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  65. Do these cheesecakes freeze well?

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  66. I just made this for the second time. Can't wait to eat it. What a great, easy recipe.

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  67. I have this recipe, got it from my mother in law. It is THE BEST cheesecake recipe, so creamy and lucious. For some reason, my recipe calls for more more sugar, but it's just fine with me. No lemon juice and only 1 egg. Awesome!!

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  68. So, I went off the cuff and modded thos recipe. I used chips ahoy cookie (7) instead of graham. The rest was the same, except I added an additional topping, to go over the sour cream one. I carmelized 2 bananas in brown and white sugar, pan sprayed a nonstick pan, half way through, added 2oz of pecan pieces, and at the last moment flambeed with 1/2oz Disaronno.

    Essentially-a chunky monkey cheesecake (choco banana nut).

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  69. This is the best cheesecake I have ever made! Not saying much, as I've never been great at it and this was the first time using a springform pan, but I absolutely loved this recipe! It came out perfect! I'm making it again, but with peanut butter topping.

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  71. 62 male
    cheesecake for T'giving
    Normal recipe, but dropped in oven before cooking; big mess
    Only one 8oz package left
    This saved the day.
    Thanks

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  72. This is the perfect size cheescake to make when all you have is one brick of Philly hanging around in the fridge!
    So simple and so delicious! I added 1 tsp of lemon rind and used gingersnap cookies for the crust.
    Heavenly magic! Thank you Rita darling :)

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