| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
12 |
Servings |
INGREDIENTS
|
|
-DTXT63A |
| 3/4 |
c |
Graham cracker crumbs |
| 1 |
tb |
Sugar |
| 1 |
tb |
Melted butter |
| 4 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3 |
pk |
Cream cheese;8 oz;room temp |
| 2 |
c |
Sour cream |
| 2 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Combine the crust ingredients in a mixing bowl. Spread crust across the
bottom of a 9 inch or 9 1/2 inch springform pan.
Put the filling ingredients in a food processor; blender, or electric mixer
bowl. Process (or blend) until smooth then pour gently over the graham
cracker crust. Bake in a 375 degree oven for 30 to 35 minutes or until
done. (The top will be brown and circular cracks will appear. If you shake
the pan, the cheesecake should quiver slightly, as if it were custard. Do
not overcook.) Take the cheesecake out of the oven. Leave the oven on. In a
mixing bowl, combine the sour cream topping ingredients and stir until
blended. Spread the sour cream topping over the top of the hot cheesecake.
Return cheesecake to the oven for 5 minutes. Remove cheesecake from the
oven. Let cool on the counter for about one hour.
Refrigerate at least 3 hours, preferably overnight. ENJOY ! !
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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