0 Picture
Ingredients
- 4 packages of cream cheese (8 oz. each) total of 32 oz.
- 3 large eggs
- 2 1/4 Cups finely crushed graham crackers
- 1 T. white sugar
- 1/2 tsp. ground cinnamon (optional, but totally worth it)
- 2/3 Cup butter, melted
- 1 1/2 cups white sugar
- 1/4 Cup all purpose flour
- 4 tsp. vanilla, divided 3 tsp and 1 tsp.
- 2 cartons of sour cream (8 oz. each)
- 1/4 Cup white sugar
Details
Preparation
Step 1
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for the crust...
In large bowl combine crushed graham crackers, 1 T. of white sugar and cinnamon. Stir in the melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 10-inch springform pan. Set aside (using a measuring cup to press the graham crackers into the pan works great)
2. Preheat oven to 350 degrees F. In a large mixing bowl beat cream cheese and the 1 1/4 C. white sugar with an electric mixer until fluffy. I whipped this for about 10 minutes. (I used my kitchen-aid mixer) Beat in the flour on low speed until smooth. About 5 more minutes. Crack eggs into separate bowl and lightly beat them with a fork. Add to the eggs 3 tsp. of the vanilla. then add the egg/vanilla mixture to the cream cheese mixture and mix until combined. Store in 1/2 C. of the sour cream. Pour batter into the crust lined pa. Place pan on a cookie sheet and place in the preheated oven.
3. Bake for 40 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Remove from oven. In a separate medium bowl stir together the remaining sour cream, the 1/4 C. white sugar and the remaining 1 tsp. vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 20 minutes more.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely on rack. Cover and chill in fridge for at least 4 hours or overnight before serving (I used parchment paper to cover the cheese cake with). Let stand at room temperature for 15 minutes before slicing. Store covered in fridge for up to 5 days.
Review this recipe