AUNT JO'S CHEESECAKE
This is a recipe I got from my husband's aunt; it has been enjoyed in the family for a long time. The first time I made the cheesecake, we were fairly newly wed and were expecting company, so I wanted this to turn out "just right." I cooked it the amount of time given in the instructions, and it was not set. So I cooked it a few more minutes, and it still wasn't set. I was afraid to cook it too long and started to cry because I thought I had really messed up. My husband made a long-distance call to Aunt Jo to find out if I could cook it longer. She said it was OK, I did, and it turned out great. No tears over cheesecake since then!
Provided by Pam Burke @southern_gal
Categories Cakes
Number Of Ingredients 13
Steps:
- Have all ingredients at room temperature.
- Mix crust ingredients and press into bottom of 8"-9" spring-form pan. Save a few crumbs for top of cake.
- With mixer, cream the cream cheese. Add sugar (a small amount at a time), eggs (one at a time), and vanilla. Beat well and pour into pan. Bake at 325 degrees. (Original recipe said 30 minutes, but I've found it to take 40-50 minutes.) Remove from oven when cake is fairly firm.
- Turn oven up to 500 degrees. Mix topping ingredients and spread over top of cake. Sprinkle crumbs on top. Return to oven and bake 5 minutes.
- For best taste, chill before serving. Store leftovers in refrigerator.
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