Farm-fresh cheesecake

This decadent, yet simple, farm-fresh cheesecake recipe will have the whole family dreaming about dairy! Try making it with farm-fresh cream cheese and butter. You can find farm-fresh products at any local grocery store. Even if it’s a generic brand, chances are it was produced by an Illinois farmer!


  • 1 ¾ cups of graham cracker crumbs
  • 1/3 cup of melted butter
  • 1 ¼ cups sugar, divided
  • 3 (8 ounce) packages of cream cheese
  • 1 cup of sour cream
  • 2 teaspoons vanilla
  • 3 eggs
  • Optional: 1 (21 ounce) can of pie filling (your choice)


  1. Heat oven to 350 degrees F.
  2. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  4. Optional: Top with pie filling before serving.