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graham cracker crumbs sugar ground cinnamon butter cream cheese sugar vanilla eggs sour cream sugar vanilla heavy whipping cream
Viewed: 78 - Published at: 6 years agoIngredients
- 2-1/2 cups graham cracker crumbs (about 40 squares)
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs,
- 1/2 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, whipped
Method
- In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°.
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined.
- In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust.
- Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
- Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
