- 12
- 20 mins
- 85 mins
Ingredients
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 4 eggs
- 1-1/4 cups all-purpose flour
- 32 ounces cream cheese, softened
- 1-1/4 cups sugar
- 1/4 cup all-purpose flour
- 4 teaspoons vanilla
- 16 ounces sour cream
- 1/4 cup sugar
Preparation
Step 1
1. Preheat oven to 350 degrees F.
2. In large mixing bowl, beat butter on medium speed for 30 seconds.
3. Add brown sugar; beat until fluffy.
4. Add one of the eggs; beat well.
5. Slowly beat in 1-1/4 cups flour until combined.
6. Divide dough in half.
7. Cover and refrigerate one portion.
8. Spread the remaining portion onto the bottom of an ungreased 10" springform pan with sides removed.
9. Place on a baking sheet; bake for 10 minutes.
10. Let cool completely.
11. When bottom crust has cooled, attach sides of pan.
12. Press chilled dough onto sides, about 1-3/4" high; set aside.
13. Increase oven temperature to 450 degrees F.
14. In a large mixing bowl, beat cream cheese and 1-1/4 cups sugar until fluffy.
15. Beat in the 1/4 cup flour at low speed until smooth.
16. Add the remaining 3 eggs and 1 tablespoon vanilla, all at one, beating at low speed until combined.
17. Stir in 1/2 cup sour cream.
18. Pour batter into crust lined pan and place on shallow baking pan in oven.
19. Bake mixture for 10 minutes.
20. Reduce oven temperature to 300 degrees F and bake for 30 minutes more or until center appears nearly set when gently shaken.
21. Remove from oven.
22. Stir together remaining sour cream, 1/4 cup sugar and the remaining vanilla.
23. Using a spoon, spread mixture evenly over the top of the baked cheesecake.
24. Return to oven and bake 15 minutes more.
25. Remove from oven.
26. Cool on wire rack for 15 minutes.
27. Loosen crust from sides of pan; cool for 30 minutes more.
28. Remove sides of pan; cool completely.
29. Cover and chill at least 4 hours.
30. Let stand at room temperature for 15 minutes before slicing.