This recipe for a traditional cheesecake with a cinnamon graham crust and sour cream topping, is sure to become a favorite with your family.
2 1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs, separated
1/2 cup sour cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream, whipped
- In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2-inches up the sides of a greased 9-inch springform pan. Bake in a preheated oven at 350°F (175°F) for 5 minutes. Cool on a wire rack. Reduce heat to 325°F (160°C).
- In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined.
- In a small mixing bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust. Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
- Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove side of pan.
Makes 12 servings.