Cheesy Cheesecake

Be the first to review this product.Submit Review


  • 1/3 cup margarine, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups sugar, divided
  • 2 cups Kemps Cottage Cheese
  • 8 ounces reduced-fat cream cheese
  • 1 Tbsp all-purpose flour
  • 1 egg
  • 1 tsp vanilla extract

Sour Cream Topping:

  • 16 ounces Kemps Lowfat Sour Cream
  • 3 Tbsp sugar
  • 1 tsp vanilla extract



  1. Preheat oven to 350F.
  2. Grease bottom and sides of a 9" springform pan.
  3. In a saucepan over moderate heat, melt margarine. Remove from heat and stir in crumbs and 1/4 cup of the sugar.
  4. Spread mixture in pan, packing firmly on bottom and sides of pan.
  5. In a food processor (or blender), blend cottage cheese until smooth and soft.
  6. In a medium bowl, beat cream cheese until it is smooth and soft.
  7. Add cottage cheese, flour, egg, remaining sugar and vanilla. Beat for 3 minutes.
  8. Pour into the crust-lined springform pan and bake for 50 to 60 minutes, or until firm in the center.
  9. Prepare Sour Cream Topping by mixing in a medium bowl the sour cream, sugar, and vanilla.
  10. Top cooked cheesecake with Sour Cream Topping.
  11. Return to 425 F oven for 10 minutes, or until topping has set.
  12. Turn off oven and leave oven door ajar, but do not remove cake for 30 minutes.
  13. Refrigerate 2 to 4 hours before serving.
  14. To serve, remove from springform pan. Top with fruit, if desired.

Serves 10

Per serving: 434 calories; 12.9 grams protein; 20.6 grams fat; 9.4 grams saturated fat; 50.5 grams carbohydrates; 427.7milligrams sodium; 130.1 milligrams calcium; 0.4 gram fiber

Recipe Reviews

Be the first to review this recipe.

Submit Review

Your Rating

Write A Review

What’s the best way to enhance a mug of Kemps Chocolate Milk hot cocoa?

Last Month's Poll Results

Last month you agreed that all Holiday traditions are awesome because the Holidays rock! Thank you for taking our poll!