 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
2 cups graham cracker crumbs |
2 tablespoons sugar |
1/2 cup butter or margarine, melted |
4 (8-ounce) packages cream cheese, softened |
1 3/4 cups sugar |
7 eggs |
3 (8-ounce) cartons commercial sour cream |
1 tablespoon plus 1 teaspoon vanilla extract |
Directions:
1. Combine first 3 ingredients, mixing well. Firmly press mixture into bottom of a greased 9- inch Spring form pan, and chill thoroughly.
2. Beat cream cheese with an electric mixer in a large mixing bowl until light and fluffy; gradually add 1 3/4 cups sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; mix well.
3. Pour mixture into pan. Bake at 350° for 1 hour and 5 minutes. Turn oven off. Allow cheesecake to cool in oven 4 hours. (Do not open oven door.) Remove from oven. Loosely cover; refrigerate 12 hours. Remove sides from Springform pan; transfer cheesecake to a serving platter. Cut into wedges; serve on chilled dessert dishes.
|
|