Stockpile Recipe – Sour Cream Cheesecake

This is a bit different then my other stockpile recipes posts as it is going to be an entire menu for three holidays this summer.

During the course of the summer we have family/friend get-togethers. My husband and I plan the menus according to what we have in the stockpile. For instance on Memorial Day we had turkey and pork roast. Father’s Day was a traditional picnic which I will recap with recipe next week. Labor Day will be pulled pork and chicken. The accompanying side dishes were also made with stockpile items. My intentions were to do the desserts from the stockpile but so far I was only successful with one get-together.

Here’s one summer get-together menus we have served so far:

Holiday #1

Roast turkey in gravy
Roast pork with a side of gravy
Mashed potatoes
Corn
Green beans
Vegetable tray – dips were (free) ranch dressing and blue cheese dressing (from a warehouse store)
Cheesecake
Snickers Cake (purchased)

The turkey was a free one from Thanksgiving. The freezer room was needed, and it was getting close to where it HAD to be used so it was an easy choice. The pork loin was a cheap purchase that I (stupidly) froze whole so it needed to be used with a lot of people. The pork gravy was Heinz that I purchased last fall when they ran it cheap during the holidays. The turkey gravy was homemade. The corn was steamfresh that was purchased for 30¢ a package. The green beans were from the CSA last year. The mashed potatoes were homemade using a B1G1 deal.

The main cost with this meal was the vegetable tray. I did try and divide up the vegetable purchases so I could send for a few nbpr offers and defray costs.

This is the cheesecake recipe. I have no idea where I got this recipe but it is another I have been making for at least 20 years. It is simple, simple, simple! I used to make this so often that at one point I knew the recipe by heart!

Sour Cream Cheesecake

9″ springform pan
375º oven
1 hour

Graham cracker crust

In a bowl combine
1 1/2 c finely crushed graham crackers
1/4 c sugar
1/4 c finely chopped walnuts

Stir in 1/2 c melted margarine
Press onto bottom and 2″ up sides of 9″ springform pan

Filling:

2 – 8oz packages cream cheese, softened
1 cup sugar
2 Tbsp all purpose flour
2 tsp vanilla
1/4 tsp almond extract
3 eggs
24 oz sour cream

Step 1 – Prepare graham cracker crust, set aside

Step 2 – Prepare filling:
In a large mixer bowl beat cream cheese, sugar, flour, vanilla and almond extract until just smooth.
Add eggs all at once; beat with an electric mixer on low speed until blended (don’t overbeat as overbeatting can cause the cheesecake to crack)
Stir in sour cream
Turn into prepared graham cracker crust

Step 3 – Bake in 375º oven for 1 hour or until center appears set (I usually end up at 1 hour 10 minutes with an oven that runs perfectly to temp).

Step 4 – Cool on wire rack for 10 minutes. Using a metal spatula (I use a butter knife), loosen sides and cheescake from pan.
Cool for an additional 30 minutes, remove sides of pan.
Cool for 2 additional hours

Cover and chill.