Bright Kitchen
The Cheesecake Factory
Ingredients
-
⅓ cup unsalted butter or margarine, melted
- 1 ½ cups graham cracker crumbs
- ¼ teaspoon ground cinnamon
- 4 (8 oz.) packages cream cheese, softened
- 1 ¼ cups sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 5 large eggs
- ½ cup sour cream
- 2 teaspoons sugar
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
Share Recipe
Make Ahead
519 calories; fat 39g; saturated fat 21g; protein 10g; carbohydrates 34g; cholesterol 183mg; sodium 423mg
