Cream Cheese Pie
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Cream cheese||12 Ounce, softened (4 Small Packages)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Sour cream||1⁄2 Pint|
Place butter in a 9 inch pie plate.
Microwave, uncovered, on HIGH (100%) for 1 minute or until butter melts.
Add cracker crumbs and stir to coat.
Press mixture evenly over bottom and side of plate.
Microwave, uncovered, on HIGH (100%) for 1 minute; set aside.
In a 2 quart glass measure or bowl, beat cream cheese and sugar until well blended.
Beat in sour cream, vanilla, and eggs; blend well.
Cover with wax paper.
Microwave on MEDIUM (50%) for 7 minutes, beating with a wire whip every 2 minutes or until thickened.
Pour hot egg mixture gently into prepared crust (otherwise, crust will crack).
Microwave, uncovered on MEDIUM (50%) for 3 to 6 minutes, rotating plate 1/4 turn every 2 minutes.
Filling should jiggle slightly in center when plate is gently shaken. (Upon standing, center will set.)
Let stand for 20 minutes, then cover loosely with wax paper and refrigerate for at least 4 hours or overnight.
Cut into small wedges to serve.
Refrigerate any remaining pieces.
Serving size: Complete recipe
Calories 3093 Calories from Fat 2199
% Daily Value*
Total Fat 250 g384%
Saturated Fat 142.6 g712.9%
Trans Fat 0 g
Cholesterol 1115.4 mg371.8%
Sodium 1615.5 mg67.3%
Total Carbohydrates 182 g60.8%
Dietary Fiber 0 g
Sugars 162.2 g
Protein 40 g80.8%
Vitamin A 168.4% Vitamin C 3.6%
Calcium 67.4% Iron 19.9%
*Based on a 2000 Calorie diet