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Ingredients
| graham cracker crumbs: 2 1/2 cups |
| granulated sugar: 1/3 cup |
| ground cinnamon: 1/2 tsp |
| salted butter: 1/2 cup (melted) |
| cream cheese: 3 8oz packages (softened) |
| granulated sugar: 1 1/2 cups |
| vanilla extract: 1 tsp |
| eggs: 4 (large//separated) |
| eggs: 1 (large//whole) |
| sour cream: 1/2 cup |
| granulated sugar: 2 Tbl |
| vanilla extract: 1/2 tsp |
| heavy whipping cream (fluid): 1/2 cup (whipped) |
Family-Favorite Cheesecake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350. Lightly butter bottom and sides of 10" springform pan.
- First four ingredients are for the crust. Mix graham cracker crumbs, sugar, cinnamon and melted butter in medium bowl to combine.
- Press crumb mixture into bottom of greased pan and 1/2 way up the sides.
- Bake 5 minutes, then remove to cooling rack.
- Decrease oven temp to 325.
- Next five ingredients are for the filling. In medium bowl beat egg whites to soft peaks.
- In large bowl mix cream cheese, sugar and vanilla until smooth.
- Add whole egg and egg yolks one at a time, mixing just until combined.
- Fold whipped egg whites into cream cheese mixture.
- Pour over crust.
- Bake 1 hour or until center is almost set. Shouldn't be too jiggly or moist-looking.
- Remove to wire rack, cool 10 minutes. Run sharp knife around edge to loosen. Cool at least 2 hours longer before adding topping.
- Last four ingredients are for the topping. Mix sour cream, sugar and vanilla.
- Fold in whipped cream.
- Spread over cheesecake.
- Refrigerate at least 3-4 hours.