As I have said before, I LOVE Cheesecake! This is a lot like the cheesecake they serve in one of the local restaurants. They make it with the sour cream topping, however, if you prefer fruit - just top it off with cherry, blueberry, strawberry or blackberry pie filling. Mmmmmm!
Delightfully Rich Cheesecake
Crust:
1 1/2 C. graham cracker crumbs
1/4 t. ground cinnamon
1/3 C. melted butter
Filling:
4 (8 oz.) pkg.'s of cream cheese, softened
1 1/4 C. sugar
1/2 C. sour cream
2 t. vanilla
5 large eggs
Topping:
1/2 C. sour cream
2 t. sugar
Preheat oven to 475 degrees. Place a large pan filled with 1/2 " water in oven.
Make crust - mix graham cracker crumbs and cinnamon; add butter. Press crust onto bottom and 2/3 of the way up a 9" springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
Make filling - use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 min.; turn oven to 350 degrees and bake until top of cheesecake turns golden, 50 to 60 min. Remove cake to a wire rack to cool.
Make topping - combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.
Serves 12
519 calories per serving
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