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| 1 Cup | Graham Cracker Crumbs - *note |
| 3 Tbsp. | Sugar |
| 3 Tbsp. | Butter, melted - **note |
| 32 Oz. | Cream Cheese, softened - ***note |
| 1 Cup | Sugar |
| 3 Tbsp. | Flour |
| 4 | Eggs |
| 1 Cup | Sour Cream - ****note |
| 1 Tbsp. | Vanilla |
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| 1. |
Preheat oven to 350 F. Mix crumbs, sugar, and butter. Press onto bottom of 9 or 10-inch spring-form pan Bake 10 minutes. |
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| 2. |
Beat cream cheese, sugar, and flour at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour over crust. Bake 1 hour and 10 minutes. |
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| 3. |
Turn oven off and let cake sit in oven with the door propped open until oven has cooled. Loosen cake from rim of pan. Rim can be removed when completely cooled. Best flavor is developed if refrigerated. * Any kind of crumbs can be used. I often use chocolate cookie crumbs rather than graham cracker crumbs. I've also used finely chopped nuts. |
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| 4. |
** You can use margerine instead of butter, but I always figure that when I make a cheesecake, it's special, so why cut corners on fat, calories, and, most especially, flavor. *** Many times I have added an additional partial package of cream cheese that I may have had on hand, and once I added a whole additional 8-oz package with no problem with the texture or taste. |
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| 5. |
**** I have also added more sour cream than is called for since I always buy it by the pint. Top it with cherry pie filling from a can or any other topping of your choice. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 8
Prep. Time:
Utensils:
Notes: |
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