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Cheesecake Very Extraordinaire by M.A. Wysocki
Cheesecake Very Extraordinaire by M.A. Wysocki

Cheesecake Very Extraordinaire by M.A. Wysocki

13 Hr(s)
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1 serving
Original recipe yields 1 serving
CRUST:
1 1/2 cups cinnamon graham cracker crumbs (about. 20 crackers)
1/4 cup granulated sugar
1/2 cup melted butter
FILLING:
4 pkg (8 oz. each) cream cheese
1 cup granulated sugar
1 teaspoon vanilla
6 eggs
TOPPING:
2 cups sour Cream
1.5 cups granulated sugar
1 teaspoon vanilla
Cinnamon*
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Let's Make It
1
1. CRUST: Preheat oven to 350°F. Combine crumbs, sugar, and butter for crust until thoroughly mixed. Press into bottom of the 10-inch springform pan. Bake for 5 minutes in preheated 350°F oven. Place on rack to cool.
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2. FILLING: cream the cheese until light. Add the granulated sugar & vanilla - cream again. Add the eggs ONE AT A TIME, beating well after each is added. Pour cheese mixture over the cooled crust. Bake on center rack of oven for 50 minutes. Cool 15 minutes on rack. Note: center of the cake will not be set when you take it out of the oven. It will set after the 15 minute cooling period.
3
3. TOPPING: mix sour cream, sugar, vanilla, thoroughly for the topping & pour carefully over the baked cheesecake. Optional: Sprinkle with cinnamon. Bake in the oven for 10 minutes at 350°F. Cool to room temperature & chill 12 to 24 hours before serving. To serve, remove side piece from pan and cut into wedges. May also be topped with your favorite fruit of sauce.
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