Cheesy Cheesecake

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  • 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

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