Deluxe Cheesecake

Janet Spaulding

You’ll need a 9-inch spring form pan with 3-inch sides for this recipe. You can freeze cheesecake up to one month.

ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons sugar
4 (8-ounce) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
3 (8-ounce) containers sour cream
1 tablespoon vanilla

directions

1
Combine first 3 ingredients; stir well. Press mixture firmly on the bottom and up the sides of a lightly greased 9-inch spring form pan with 3-inch sides. Chill thoroughly.
2
Beat cream cheese at medium-high speed with a heavy-duty stand mixer, until fluffy. Gradually add 1-3/4 cups sugar, beating well. Add eggs 1 at a time, beating after each addition. Add sour cream and vanilla; beat at low speed until smooth. Pour batter into prepared pan.
3
Bake at 300 for 1 hour and 25 minutes. Turn off oven, and leave cheesecake in oven for 4 hours. (Do not open the oven door.) Remove from oven; cool completely on a wire rack. Cover and chill 8 hours. Remove sides of the spring form pan before serving. Top with favorite fruit topping, if desired. Store in refrigerator.

notes

Cheesecake Tips: *Let cream cheese soften at room temperature before you begin. *Don't over beat batter when adding eggs. Beat only until blended. *To prevent cracking, run a knife around the edge of the cheesecake immediately after removing it from oven

Source: Janet Spaulding