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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups finely crushed graham crackers
1 1/2 teaspoons cinnamon
1/2 cup sugar
1/2 pound butter, melted
Butter a springform pan liberally. In a small bowl combine all ingredients. Line pan firmly with crumb mixture, covering bottom and up the sides to about 2 inches. Crumbs should be about 1/4 inch thick. Put in freezer to chill or into oven and bake for 10 minutes at 350F. Both ways work. Set aside.
Filling:
2 8 ounce packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 16 ounce carton sour cream
4 eggs
In a large mixer bowl combine the first 4 ingredients. Add eggs and beat on medium speed until mixture is blended and smooth.
Pour into graham crust and bake at 350F for 40 minutes. Then turn oven off. Let cheesecake stay in oven for 1 1/2 to 2 hours. Do not open door.
Topping:
8 ounces cream cheese, softened
1 teaspoon vanilla
1 small can of crushed pineapple, drained well
1/3 cup sour cream
2 tablespoons sugar
In a small mixer bowl, combine ingredients and whip at high speed for 5 minutes. Spread on top of cooled cake. Decorate with a slice of pineapple and fresh raspberries. Keep cheesecake refrigerated; it is best after 2nd day.
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STATE FAIR CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
2 cups finely crushed graham crackers
1 1/2 teaspoons cinnamon
1/2 cup sugar
1/2 pound butter, melted
Butter a springform pan liberally. In a small bowl combine all ingredients. Line pan firmly with crumb mixture, covering bottom and up the sides to about 2 inches. Crumbs should be about 1/4 inch thick. Put in freezer to chill or into oven and bake for 10 minutes at 350F. Both ways work. Set aside.
Filling:
2 8 ounce packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 16 ounce carton sour cream
4 eggs
In a large mixer bowl combine the first 4 ingredients. Add eggs and beat on medium speed until mixture is blended and smooth.
Pour into graham crust and bake at 350F for 40 minutes. Then turn oven off. Let cheesecake stay in oven for 1 1/2 to 2 hours. Do not open door.
Topping:
8 ounces cream cheese, softened
1 teaspoon vanilla
1 small can of crushed pineapple, drained well
1/3 cup sour cream
2 tablespoons sugar
In a small mixer bowl, combine ingredients and whip at high speed for 5 minutes. Spread on top of cooled cake. Decorate with a slice of pineapple and fresh raspberries. Keep cheesecake refrigerated; it is best after 2nd day.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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