Cheesecake ( creamy )
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| ¼ | cup | Butter (or marg.); melted |
| 2 | cups | Sugar; divided |
| 3 | Eggs | |
| 3 | packs | Cream cheese;softened 8oz ea |
| 6 | tablespoons | Half-and-half (or milk) |
| 2 | cups | Sour cream |
| 1 | tablespoon | Vanilla extract |
| Fresh strawberries; opt. | ||
| Mint sprigs; opt. | ||
Directions
Combine crumbs, butter, and ½ cup sugar. Press into an 11-3/4x7-1/2x1-3/4inch baking dish; set aside.
Beat eggs and 1 cup sugar until thick. Blend in cream cheese. Add half-and-half, and beat until very smooth. Pour into crust. Bake at 350 degrees for 45 minutes. Turn off oven; leave cake in oven 30 minutes. Remove and cool at least 30 minutes.
Combine sour cream, vanilla, and remaining ½ cup sugar; mix well.
Spread over cheesecake. Bake at 450 degrees for 10 minutes. Cool.
Garnish each serving with a fresh strawberry and a sprig of mint, if desired.
SOURCE: Southern Living Magazine, September, 1977.
Typed for you by Nancy Coleman.