HEAVENLY CHEESECAKE
This is a wonderful cheesecake recipe that I have made for years. I found it in a McCall's magazine in 1997 and have used it ever since. My family loves it and, it never last long around our house. I hope you will try it. Great for the Holidays.
Provided by chef 854597
Categories Cheesecake
Time 1h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Crust.
- Preheat oven to 350 degrees.
- With cooking spray, lightly coat 9-inch spring form pan.
- In bowl, mix crumbs and cinnamon.
- Drizzle in butter; toss with fork until evenly moistened.
- Press crumb mixture onto bottom and 1 1/2 inches up sides of pan.
- Bake 8 to 10 minutes until edges are lightly golden and crust is set;.
- Let cool on rack.
- Wrap outside of pan with Heavy Duty foil.
- Reduce oven temperature to 325 degrees.
- Filling:.
- In large bowl, with electric mixer on medium-high speed, beat cream cheese.
- 2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth.
- With mixer on medium speed, add sour cream and vanilla.
- Beat in eggs, one at at time, just until incorporated. Pour into crust.
- Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan.
- Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely. Remove foil. Refrigerate until chilled, at least 8 hours or overnight.
- Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour. Garnish with blueberries and strawberries.
Nutrition Facts : Calories 411.1, Fat 30.1, SaturatedFat 18, Cholesterol 133.8, Sodium 270.3, Carbohydrate 28.8, Fiber 0.5, Sugar 20.9, Protein 7.3
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