Bright Kitchen

The Cheesecake Factory

Ingredients

Getting it done:

  • Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.

  • Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.

  • Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

  • Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.

  • Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

Difficulty:

MEDIUM

Time:

45 Minutes

Nutrition Info

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519 calories; fat 39g; saturated fat 21g; protein 10g; carbohydrates 34g; cholesterol 183mg; sodium 423mg
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