Cream Cheese Cake

By kjs1010

Dad's all time favorite cake

Ingredients

• Crust:
• 1 1/4 cups graham cracker crumbs-crush until very fine
• 1/4 cup granulated sugar
• 1/4 cup melted butter or margarine
• First part of filling:
• 1 # cream cheese
• 1/2 cup granulated sugar
• 3 medium eggs
• 3/4 tsp vanilla
• Second part of filling:
• 1 pint sour cream
• 1/4 cup granulated sugar
• 1 tsp vanilla

Preparation

Step 1

Crust:
Sift and measure graham cracker crumbs.

Combine all ingredients and mix thoroughly using finger or fork until well blended and moist. Grease a 9 or 10 inch round loose bottom springform pan with about 1 tsp shortening. Cover sides of pan with about 1 cup crumb mixture, having it come up to about 1 inch from top of pan. Pour rest of crumb mix into bottom of pan and with a large spoon, press down until smooth and compact. Keep in refrigerator or cool place while preparing filling.

First part of filling:

Combine all ingredients with electric beater. Beat until smooth about 2-3 minutes. Pour into pan, spread until smooth and uniform. Bake in preheated 375 oven for 20 minutes. Remve from oven, place on cake rack and let stand at room temp about 15 minutes. Raise temp of oven to 450. About a minute or two before time is up, prepare second part of filling.

Second part of filling:

With a spoon mix ingredients only until well blended. Pour over cool baked first part of filling. Starting from side to center by tablespoon, spread evenly as gently as possible. Bake in 450 oven for about 10 minutes. Remove from oven and let stand at room temperature on cake rack for 5-6 hours or until completely cool before removing cake from pan. When cold, go around sides of cake with a spatula, release clamp and remove cake carefully. Do not cut until following day. Cover cake with wax paper and store in coldest part of refrigerator for at least 12 hours. This cake may be kept for 3-4 days if covered with wax paper and refrigerated.

When ready to serve cut into wedges and with a spatula release carefully from bottom of pan. This cake is about 1 1/4 inches high when ready to serve.