Name: Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 1 ½ cups fine graham cracker, vanilla or chocolate wafer, or gingersnap crumbs.; 1 cup sugar, depending on sweetness of cookie used; 6 tbsp unsalted butter, melted and cooled; 1 tsp Ground cinnamon; 3 Packages of cream cheese, at room temperature; 1 cup Sugar; 1 tsp Vanilla; 3 Large eggs, at room temperature; ½ cup Sour cream; ¼ cup Sugar; 1 tbsp Vanilla; ⅛ tsp Salt

AuthorPlanet Depos

DifficultyIntermediate

[cooked-sharing]

Yields12 Servings

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Tips Section

Prepare and bake in a 10-inch springform pan

Ingredients

Crumb Crust

1 ½ cups fine graham cracker, vanilla or chocolate wafer, or gingersnap crumbs.

1 cup sugar, depending on sweetness of cookie used

6 tbsp unsalted butter, melted and cooled

1 tsp Ground cinnamon

3 Packages of cream cheese, at room temperature

1 cup Sugar

1 tsp Vanilla

3 Large eggs, at room temperature

For the Topping

½ cup Sour cream

¼ cup Sugar

1 tbsp Vanilla

⅛ tsp Salt

Directions

Preheat oven to 300 degrees

For the Crust

Add sugar to cracker/wafer/cookie crumbs and stir. Next add cinnamon and stir.

Add cooled melted butter and mix well with hands

Spray bottom of spring form pan with baking Pam and then press the cracker crumb mixture against bottom and part of the way up the sides of the pan.

Place in freezer while making filling.

For the Filling

In a medium bowl beat the cream cheese until creamy, about 30 seconds.
30 seconds

Gradually beat in 1 cup sugar and 1 tsp vanilla. Add sour cream.

Beat in one egg at a time until just incorporated, scraping the sides of the bowl and the beaters after each addition.

Scrape the batter into the crust and smooth the top.

Place spring form pan on a cookie sheet. Bake until the center just barely jiggles when the pan is tapped, about 45 to 55 minutes.
45-55 Minutes

Let cool in the pan on a rack for at least 1 hour.
1 Hour

For the topping

Combine all the topping ingredients and spread over the cake.

Cool completely in the pan on a rack before unmolding.

Cover and refrigerate for at least 3 hours, preferably 24 hours, before serving.

CategoryDesserts