Microwave cheesecake

Yield: 6 servings

Measure Ingredient
1 Crust
1 cup Graham Cracker Crumbs
¼ cup Butter, Melted
1 Filling
2 Eggs, Well Beaten
8 ounces Cream Cheese, Softened
½ cup Sugar
⅛ teaspoon Salt
1 teaspoon Vanilla
⅛ teaspoon Almond Flavor
1½ cup Sour Cream
1 Cinnamon, Garnish

CRUST: Mix crumbs and butter. Press on side and bottom of 9" pie plate. Cook on high for 1-½ to 2 minutes. FILLING: In mixing bowl, combine eggs with cream cheese, sugar, salt, vanilla and almond flavoring. Beat until smooth. Stir in sour cream. Micro-cook on low power for 10 minutes, stirring every 2 minutes. Pour into baked crumb crust. Micro-cook cheesecake on low for 3 minutes. Rotate the dish ¼ turn and continue to cook for 1-3 minutes or until the center is set. Chill for several hours in refrigerator before serving. Serve plain, sprinkled with cinnamon or top with fruit or prepared pie filling of choice. From: Syd's Cookbook.

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