 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
This impressive tall cheesecake is rich and creamy, but not too sweet. âIt goes equally well with a cup of coffee or a glass of wine,â Anne Addesso assures from Sheboygan, Wisconsin. Ingredients:
2-1/2 cups graham cracker crumbs |
1/4 cup sugar |
1/2 cup butter, melted |
filling: |
4 packages (8 ounces each) cream cheese, softened |
2 cups (16 ounces) sour cream |
1-3/4 cups sugar |
1 tablespoon lemon juice |
1 tablespoon vanilla extract |
4 eggs, lightly beaten |
2 tablespoons caramel ice cream topping |
4 heath candy bars (1.4 ounces each), chopped |
Directions:
1. In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, beat cream cheese, sour cream, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
3. Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes.
4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and candy bar pieces. Yield: 16 servings.
|
|