Creamy Cheesecake
Ingredients
The filling
-
2
8-oz.
packages cream cheese
-
3
units
eggs
-
1
cup
sugar
-
¼
tsp.
salt
-
2
tsp.
vanilla
-
½
tsp.
almond extract
-
3
cups
sour cream
The crust
-
1½
cups
graham cracker crumbs
-
⅓
cup
white sugar
-
6
Tbsp.
butter, melted
-
½
tsp.
cinnamon
Instructions
- Preheat the oven to 375°F.
- Combine the crust ingredients and gently press into the bottom of a 9-inch springform pan.
- Beat the cream cheese until smooth, then add the eggs one at a time until fully incorporated.
- Add sugar, salt, vanilla, and almond extract, beating on high for 3 minutes until smooth.
- Mix in the sour cream until well combined.
- Pour the batter into the prepared springform pan and wrap the pan with foil or a turkey roasting bag.
- Place the wrapped pan in a larger baking pan and fill the larger pan with water up to ¾ the height of the springform pan.
- Bake for 35 minutes until the filling is custard-like and jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake sit for another 20 minutes.
- Remove from the oven, allow to cool completely, then cover and refrigerate for at least 8 hours before serving.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
22g
Total carbohydrates
30g
Total protein
7g
Sodium
300mg
Cholesterol
100mg
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