Best-ever cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| ⅓ | cup | Butter or margarine -- |
| 2 | packs | Cream cheese -- 8 oz ea |
| Softened | ||
| 2 | eaches | Eggs -- lightly beaten |
| ⅔ | cup | Sugar -- divided |
| Melted | ||
| ¼ | cup | Sugar |
| 2 | teaspoons | Vanilla extract -- divided |
| 1 | pinch | Salt |
| 1 | cup | Sour cream -- 8 ounces |
Directions
FILLING/TOPPING
In a bowl. combine the graham cracker crumbs, butter and sugar; mix well. Pat evenly into the bottom and up the sides of a 9-in. pie plate. Chill. For filling, beat cream cheese and eggs in a mixing bowl on medium speed for 1 minute. Add ⅓ cup sugar, 1 teaspoon of vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. Bake at 350 deg. for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream, and remaining sugar and vanilla in a small bowl; spread evenly over cheesecake. Return to the oven for 10 minutes. Cool completely on a wire rack. Refrigerate 3 hours or overnight. Yield: 8 servings Recipe By : Taste of Home