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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe is from the new Doubleday Cookbook. This recipe has been requested many times by Family and Friends Posting it here so It is not lost Prep time does not include cooling and chill times. Ingredients:
18 graham crackers, rolled to crumbs (there should be 11/2 cups ) |
1/4 cup sugar |
5 tablespoons melted butter or 5 tablespoons margarine |
2 (8 ounce) packages cream cheese, softened to room temperature |
2 eggs |
1/2 cup sugar |
1 teaspoon vanilla |
1 cup sour cream |
1/4 cup sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 375*F. Mix crust ingredients and pat firmly into the bottom and one third of the way up the sides of a 9 spring form pan. Beat filling ingredients with a electric mixer until satiny, and pou into crust. Bake 20 minutes,remove from oven and cool for 15 minutes. Meanwhile raise oven to 475*F. Blend topping ingredients and spread gently over cheese filling. Return cheesecake to oven and bake 10 minutes longer. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving. Cut into slim wedges.
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