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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I found this recipe from my mother's cookbook, but I do not know the origin of this recipe. This cheesecake is the best I have had and I've been told by one friend, it is better than their mom's. Ingredients:
1 1/2 cups graham cracker crumbs |
2 tablespoons sugar |
1/4 cup butter, plus |
2 tablespoons butter, melted |
1 1/2 teaspoons ground cinnamon |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 eggs |
1 teaspoon vanilla extract, divided |
1 (16 ounce) carton sour cream |
3 tablespoons sugar |
Directions:
1. Preheat oven to 375°F.
2. Combine crumbs, 2 TBSP sugar, butter, and cinnamon in a medium bowl; mix well.
3. Press in a 10-inch spring form pan; set aside.
4. Beat cream cheese in a large mixing bowl until soft and creamy.
5. Gradually add 1 cup of sugar, beating until fluffy.
6. Add eggs, one at a time, beating well after addition.
7. Stir in 1/2 tsp vanilla.
8. Pour cream cheese mixture into crust.
9. Bake at 375°F for 25 to 35 minutes or until cheesecake is set.
10. Increase oven temperature to 500°F.
11. Beat sour cream on medium speed with electric mixer for 2 minutes.
12. Add 3 TBSP sugar and remaining 1/2 tsp vanilla; beat 1 minutes longer.
13. Spread over cheesecake.
14. Bake at 500°F for 5 to 8 minutes or until bubbly.
15. Cool to room temperature and chill 8 hours or over night.
16. Once completely chilled, top with your favorite fruit, chocolate syrup, etc!
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