Yield 8-10 servings Number Of Ingredients 9 Steps:
Make crumb crust as directed. Preheat oven to 350°F. Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on. Make topping: Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes. Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
Time 2h30m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 325. Make the crust: Crush the graham crackers in a plastic bag with the bottom of a cup. Combine the graham cracker crumbs, the stick of melted butter and sugar. Press into a 9" springform pan using the same cup, tapping the mixture and pushing it about an inch up the sides. Blind bake the crust by putting it in the oven for 10 minutes. Set aside and cool. Make the filling: Use a paddle attachment, if possible. Beat the cream cheese alone until fluffy. In a measuring cup, combine the eggs, and 1 tsp of vanilla. Slowly add to the cream cheese in two parts, stopping to scrape down the sides in between additions. Slowly add the sugar. Do not overbeat. Pour filling into pan and tap the pan on the countertop a few times to bring any air bubbles to the surface. Bake for 45 minutes on a baking sheet (to catch any drips). You will know it is done when the cake is set three inches from the edge but is still slightly wobbly in the center when gently shaken. Also, the cheese layer will be slightly browned. Cool the cheesecake on a wire rack for 5 minutes. Leave the oven on and turn it up to 400. Make the Topping: mix together the 5 tablespoons sugar, 1 1/2 teaspoons vanilla and 16 oz. sour cream until light and fluffy. Pour over the cake and bake at 400 degrees for 10 minutes. The topping will be set when it is done. Cool cake completely before slicing and serving. If you have the time, 6+ hours would be best. I’ve served it in as little as 4 hours. Enjoy!
Time 1h25m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Crust. Stir together all ingredients and press into bottom and 1 inch up side of a buttered 24-centimeter springform pan.Fill right away or chill up to 2 hours. Filling. Preheat oven to 350°F. Beat cream cheese with an electric mixer until fluffy. Add eggs 1 at a time,then add vanilla extract and sugar, beating on low speed until each ingredient is incorporated, scraping down bowl between additions. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on. Topping. Stir together sour cream, sugar and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes. Run a knife around top edge of cake to loosen and cool completely in springform pan on rack.Cake will continue to set as it cools.Chill cake, loosely covered, at least 6 hours.Remove side from pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 3 days.
Number Of Ingredients 14 Steps:
For Crumb Crust: Stir crust ingredients together and press onto bottom and 1 inch up side of a buttered 9 1/1 inch springform pan. Fill right away or chill up to 2 hours. For Cheesecake: Beat cream cheese with an electric mixer until fluffy; add eggs 1 at a time. Add vanilla and sugar; beating on low speed until each ingredient is incorporated. Scrape down side of bowl occasionally. Put springform pan with crust in a shallow baking pan to catch drips. Pour filling onto crust and bake in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still wobbly when pan is gently shaken. Let stand in baking pan on rack 5 minutes. Leave the oven on. Make topping: Stir together sour cream, sugar, and vanilla. Drop by spoonfuls around the edge of cake; then spread gently over center, smoothing evenly. Bake cake with topping 10 minutes. Run a knife around top edge of cake to loosen.ool completely in springform pan on rack. (Cake will continue to set as it cools.). Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
