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Best-Ever Cheesecake Recipe

I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted to served for her wedding instead of traditional cake.—Howard Koch, Lima, Ohio

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Best-Ever Cheesecake Recipe

Prep: 20 min. + chilling Bake: 35 min. + chilling

Yield: 8 Servings

20 35 55

Ingredients

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING/TOPPING:
2 packages (8 ounces each) cream cheese, softened
2 eggs lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla extract, divided
Pinch of salt
1 cup (8 ounces) sour cream

Directions

In a bowl, combine the graham cracker crumbs, butter and sugar. Pat onto the bottom and up the sides of a 9-in. pie plate. Chill.
For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust.
Bake at 350° for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake for 10 minutes. Cool completely on a wire rack. Refrigerate 3 hours or overnight. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 388 calories, 25 g fat (15 g saturated fat), 124 mg cholesterol, 289 mg sodium, 35 g carbohydrate, trace fiber, 6 g protein.

Originally published as Best-Ever Cheesecake in Taste of Home April/May 1994, p47