Vanilla Cheesecake

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A few weeks ago I made my second cheesecake ever. It turned out awesome. It didn’t even crack. After the Lace Cookie disaster I  promised myself I wouldn’t post a recipe unless I had 100% confidence that the recipe was correct and do-able. Having only made this cheesecake once I am a little afraid to post it. However, because this recipe was pretty easy, and it didn’t crack I decided to post it anyway. I think the original cheesecake recipe is from Cooking Light, but this is my interpretation and I totally made up the crust recipe.

Cinnamon Graham Cracker Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1 teaspoon cinnamon

3 tablespoons melted butter

[1] Preheat oven to 400°.  [2] In a bowl mix together graham cracker crumbs, sugar, and cinnamon.  [3] Add melted butter and mix together with a fork.  [4] Press mixture into the bottom and 1/2 – 1 inches up the sides of a 9 inch spring-form pan.  [5] Bake at 400° for 5 minutes.  [6] Cool on wire rack or counter.

Filling:

3  (8-ounce) blocks original cream cheese, softened

2  (8-ounce) blocks 1/3-less-fat cream cheese, softened

1  cup  sugar

3  tablespoons  all-purpose flour

1/4  teaspoon  salt

1  (8-ounce) carton sour cream

4  large eggs

2  teaspoons  vanilla extract

[1] Reduce oven temperature to 325°.  [2] Beat cream cheeses with a mixer at high speed until smooth.  [3] Combine 1 cup sugar, flour, and salt, stirring with a whisk. [4] Add dry ingredient mixture to cheese mixture and beat well. [5] Add sour cream and beat well.  [6] Add the eggs 1 at a time, beating well after each addition.  [7] Stir in vanilla extract. [8] Pour cheesecake mixture into prepared pan with cinnamon graham cracker crust. [9] Bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. [10] Leave cheesecake in oven for about an hour. If your spring-form pan isn’t non stick run a knife around outside edge before letting it cool. [11] Then remove from oven and let cool to room temperature. About an hour [12]  Cover and chill at least 8 hours.

You can also put this cheesecake in a hot water bath while baking. Hope you enjoy. Let me know if anyone tries it.

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One response »

  1. Looks and sounds really good, but still to complicated for your mom. You didn’t get this cooking thing from me. Keep up the good cooking!! Love ya

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