This is a wonderful recipe I have made many times. You definitely want to use a spring form pan. I have used both a 9 and a 10 inch. The 9 works a bit better, the cheesecake obviously ends up thicker. I know Wal mart usually carries a package of three spring form pans for under $10. Worth the investment. You can add what ever topping you like to this…canned pie filling in cherry, raspberry, or blueberry works nicely. And of course a bit of whip cream is a nice touch. This cheesecake is better if it’s been refrigerated for about 2 days. Seriously. Two or three days. Once I made it in a rush just a couple of hours before a dinner party….boy was that a mistake. It didn’t taste remotely the same as it does when it’s had a chance to chill out for a long time. It would be great to make it a few days before Thanksgiving. That equals less stress for you on the turkey day any way you look at it!
On a shopping note to those near a Smiths grocery store. They have had cream cheese and sour cream on sale for the last couple of weeks for 88 cents. You need both of them for this recipe. It would be a great time to stock up for your holiday baking
Recipe from The Lion House Cookbook
1 1/2 C graham cracker crumbs rolled fine
3 T sugar
6 T melted butter
1 t cinnamon
3 8 oz packages cream cheese softened
1 C sugar
1 t vanilla
1 pint sour cream
3 T sugar
1/2 t vanilla
1. Mix the ingredients for the crust together and press along the bottom and about 1 inch up the sides of a 9 inch spring form pan. Use a small measuring cup to press the crumbs into the side of the pan.
2. In a mixing bowl beat the cream cheese until very smooth. Add the sugar 1/4 at a time, mixing well between.
3. Add the eggs one at a time, mixing well in between. Add the vanilla and mix thoroughly.
4. Pour the cream cheese mixture into the crust.
5. Bake at 300 for about 1 hour and 15 minutes. You want it to be almost done before you put the sour cream topping on. Stick a knife into the center, and be sure it comes out almost clean.
6. Mix the ingredients for the topping together.
7. Spread the sour cream mixture on the top of the cheesecake and bake for another 15 minutes. Check it with a knife as well. It should come out clean this time.
8. Let it cool on a wire rack. Refrigerate overnight, at least. Two or three days of chilling out in the fridge makes it taste even better.
Recipe from www.jamiecooksitup.net