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Crust: 1 1/2 c. graham cracker crumbs 1/4 c. sugar 1/2 c. melted butter Filling: 4 8 oz. pkg. cream cheese 1 c. sugar 1 tsp. vanilla 6 eggs Topping: 2 c. sour cream 1 1/3 c. sugar 1 tsp. vanilla Lightly oil large spring form pan. Approx. 9 or 10 inches with 3 inch sides. Pack crust mixture in bottom of pan. Bake 5 minutes at 350 degrees. Place on rack to cool. Cream cheese until light; add sugar, vanilla, and cream again. Add eggs, one at a time, beating well after each. Pour into pan with cooled crust. Bake 40 minutes at 350 degrees. Cool 15 minutes on rack. Prepare topping and pour carefully over baked cheesecake. Sprinkle with cinnamon, if desired. Bake 10 minutes at 350 degrees. Cool at room temperature and chill 12 to 24 hours. Remove from pan. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |