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Ingredients
- Shortbread cookie crumb crest
- 1/2 cup butter
- 2 cups Pioneer Biscuit & Baking Mix
- 1/2 cup sugar
- FILLING
- 4 8oz package cream cheese, room temperature
- 3/4 cup sugar
- 5 eggs room temperature
- 2 tablespoons Pioneer Biscuit & Baking Mix
- 2 tablespoons vanilla
- 1/2 teaspoon salt
- TOPPING
- 16 oz sour cream, room temperature
- 3 tablespoons sugar
Details
Preparation
Step 1
CRUST
in microwave bowl, combine butter, baking mix and sugar
microwave on high for 5 to 6 minutes our until golden yellow, stirring ever minute
when cool enough to touch press mixture into bottom and sides of a 10 to 12 in spring form pan that has been coated with cooking spray
set aside to cool completely
FILLING
Preheat oven 350*
in a large mixing bowl, beat cream cheese and 3/4 cup sugar until fluffy
add eggs. one at a time, beating until smooth and creamy
add biscuit mix, vanilla and salt, beat on low speed until smooth
pour into prepared crust
cover loosely with aluminum foil, bake on middle rack of oven for 30 minutes
place a pan of water on the bottom rack to prevent the cheesecake from cracking
reduce oven temperature to 300* and continue baking for 1 1/2 to 2 hours, until cheesecake is almost set in center
TOPPING
Stir together sour cream and 3 tablespoons sugar,
remove foil and carefully spoon over top of cheesecake,
run a knife around the rim of the pan to separate the cheesecake from the pan
Bake at 300* for 15 minutes
turn oven off; let cheesecake stand in oven for 1 hour
remove from oven and let stand at room temperature for 1 hour
refrigerate uncovered at least 3 hours or overnight.
Garnish with fresh fruit
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