Smorgasbord Cheesecake
A rich, creamy cheesecake with a buttery graham cracker crust, perfect for special occasions or casual gatherings, appealing to sweet tooths and dessert lovers alike.
Ingredients
Instructions
- Mix together graham cracker crumbs, margarine, and 6 tablespoons of sugar.
- Press the crumb mixture into the bottom of an ungreased 9 x 13-inch pan to form the crust.
- Mix together softened cream cheese and 3 tablespoons of sour cream until smooth.
- Add eggs one at a time, mixing well after each addition until the batter is smooth.
- Bake the cheesecake at 350°F (175°C) for about 50 minutes or until set.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine in the crust. If you're looking to reduce sugar, you can substitute with a sugar alternative like stevia or erythritol. Ensure the cream cheese is at room temperature for easier mixing. Don't skip the sour cream; it adds a nice tang that balances the sweetness. If you prefer a flavored cheesecake, try adding vanilla extract or lemon zest.
Serving Suggestions
This cheesecake pairs beautifully with fresh berries or a drizzle of chocolate sauce for added sweetness. Serve it alongside a cup of coffee or tea for a delightful dessert experience. For a fun twist, consider serving it with a side of whipped cream or even a scoop of ice cream. It also complements well with other American recipes like 7 Layer Squares for a varied dessert table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in the microwave for about 15-20 seconds on low power to warm slightly without melting. Alternatively, let them sit at room temperature for about 30 minutes before serving to enjoy their full flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Smorgasbord Cheesecake contains roughly 678 calories, with 8g protein, 35g carbohydrates, and 51g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 696mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just store it covered in the refrigerator. Allow it to sit at room temperature for about 30 minutes before serving to help enhance the flavors and texture.
What can I use instead of graham cracker crumbs?
If you don't have graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafers as a substitute. For a gluten-free option, look for gluten-free graham crackers or use ground almonds mixed with a bit of sugar and melted butter.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to firm up as it cools. Avoid over-baking, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).