german cheese cake |
9 x 13 pan. bake 300 for 10 minutes then lower to 275 for 60 minutes. this is best made day before longer it sits more custurdy it gets, and super creamy. |
crust: make and pat into pan (sometimes i pre- bake this for 15 minutes up to you) |
cream together |
1/2 c melted butter |
1/2 c. sugar |
add |
1 egg |
1 tsp baking powder |
1 1/2 c flour (add little more if to wet) |
filling: mix in order then pour over crust and sprinkle with cinnamon to your liking. |
2- (8 oz) cream cheese room temp |
1 1/2 sugar |
6 eggs, adding one at a time |
1/2 pint (1 cup) sour cream |
2 tablespoons flour |
1 1/2 cups milk |
1 teaspoon vanilla |
you can serve with any topping; pineapple pie filling is good on this. you can bake it with pie filling on crust then add filling too |
