"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheesecake Recipe

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This recipe for Cheesecake, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juan & Kylee Caraveo
Added: Sunday, August 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
2 lb. cream cheese
1-1/2 c. granulated sugar
4 eggs
1 c. sour cream
1 tsp. vanilla
Prepared crumb crust

Crumb crust:
1-1/4 c. graham cracker crumbs
6 tbsp. butter, melted
3 tbsp. sugar
1 tsp. cinnamon
1/2 c. chopped nuts (optional)

Directions:
Directions:
Beat cream cheese in mixer bowl until very light. Beat in sugar & eggs, one at a time until blended. Add sour cream & vanilla; mix just until blended. Line 9" springform pan with crust (see crust directions below). Pour cheese filling into crust & pan, reserving 1 cup of filling.

Bake at 325 for 70 minutes or until cake is firm at the edges & pale gold. Turn off heat and leave cake in oven for 15 minutes. Remove gently.

Top with remaining cheese filling, spreading evenly. Return to oven set at 325 & bake another 20 minutes or until top is set. Cool to room temperature, then chill. Before serving, run knife around the inner side; remove pan rim.

To make crumb crust:
In a bowl, combine crumbs, butter, & sugar. Add cinnamon or nuts (if desired). Blend well. Press mixture evenly on bottom & sides of springform pan. Chill 10 minutes or bake 10 minutes at 325 for crisper crust. Cool before filling.

Number Of Servings:
Number Of Servings:
12

 

 

 

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