Categories: dessert
Ingredients
- Graham cracker crust (with 1/4 t cinnamon)
- 4 x 8 oz cream cheese, softened
- 1 1/4 c sugar
- 1/2 c sour cream
- 5 eggs
- 1/2 c sour cream
- 2 t sugar
Directions
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Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
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Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch spring form pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
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Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl.
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Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
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Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
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Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.