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New York Cheesecake With Graham Cracker Crust
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- #2946
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter or margarine, melted
5 packages (8 ounce size) cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla extract
3 eggs
1 cup sour cream
directions
Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Blend in sour cream.
Pour over crust. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Top with cherry pie filling and garnish, if desired.
Chocolate New York Cheesecake: Substitute 1 cup chocolate wafer cookie crumbs for graham cracker crumbs. Blend 8 squares Baker's Semi-Sweet Chocolate, melted and slightly cooled, into batter.
added by
margjohnson
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Thank you to the one (s) who discovered this company cheesecake recipe and posted it. I discovered it as a young girl while looking at deserts in her Joy of Cooking cookbook by Irma B., 1960s issue. In a forest fire I lost all my books and was very excited to find this recipe as I am a full time Culinary Arts student :)
March 14, 2008
Wonderful recipe. I did let it sit for about 20 minutes before baking and also put a pie tin of water on the bottom rack in the oven. Cooking time was right on. Cake is not quite as dark as in the picture. Scraping from the side tasted wonderful. This was made for a cake auction for the Lioness Club, hope it brings in big bucks. :-)