Linda’s Favorite Cheesecake

Linda'w Favorite Cheesecake 

 

This is my favorite cheesecake recipe.

Cake

 

1 1/2
cups graham cracher crumbs (about 1 and 1/2 packages)
1/3
cup unsalted butter, softened
1/3
cup sugar
1/8
teaspoon salt
1/2
teaspoon cinnamon
1/8
teaspoon nutmeg
3
8 ounce packages cream cheese, softened
4
large eggs, beaten lightly
1
teaspoon vanilla

 

Topping 

 

1
cup sugar
1
16 ounce package sour cream
1
tablespoon sugar
1
teaspoon vanilla

 

 

Preheat oven to 350 degrees F.  In a bowl, stir together crumbs, butter, 1/3 cup sugar, salt, cinnamon and nutmeg.  Sprinkle half of crumb mixture onto bottom of a buttered 9-1/2 inch spring form pan near rim, pressing evenly about 1-1/4 inches up side.  Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.

 

In a bowl with an electric mixer beat cream cheese until fluffy.  Beat in 1 teaspoon vanilla and 1 cup sugar, beating on low speed until just combined.  Add eggs, a little at a time, beating on low speed until just combined.  Pour filling into crust, place spring form pan on cookie sheet and bake in middle of oven 45 minutes.  Transfer cake in pan to a rack and let stand 5 minutes.

 

In a bowl stir together sour cream, 1 tablespoon sugar, and 1 teaspoon vanilla.  Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly.  Bake cake 10 minutes more.  Transfer cake in pan to rack and cool completely.  Chill cake, covered, overnight.

 

Remove side of pan and transfer cake to a plate.  Let cheesecake stand at room temperature 30 minutes and serve with fresh strawberries, if desired. 

 

Makes 12 servings.

 

Slice of Linda's Favorite Cheesecake