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Family-Favorite Cheesecake Recipe

Family-Favorite Cheesecake Recipe photo by Taste of Home

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This fluffy, delicate cheesecake has been a family favorite for almost 20 years. A friend gave me the recipe back when I was single. I've shared it at many gatherings over the years and have even started baking it for our friends instead of Christmas cookies.

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Family-Favorite Cheesecake Recipe

Prep: 20 min. + cooling Bake: 1 hour + chilling

Yield: 12 Servings

20 60 80

Ingredients

2-1/2 cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
4 eggs, separated
TOPPING:
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped

Directions

In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined.
In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust.
Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 414 calories, 23 g fat (13 g saturated fat), 132 mg cholesterol, 269 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Family-Favorite Cheesecake in Taste of Home December/January 1999, p29

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Family-Favorite Cheesecake

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Reviewed on May. 02, 2012 by janeldv

I've made many cheesecakes over the years, with many different recipes and this is the one I'm sticking with from now on. My family loves it.

Reviewed on Apr. 13, 2012 by carolynstowers

I have made this recipe for several years, ever since I first viewed on line at the Taste of Home site. Anyone who loves Cheese Cake Factory will adore this cake. I gave the recipe a 5 star and I would give it a 10 if possible.

Reviewed on Apr. 11, 2012 by nancyballard@hughes.net

This is a great recipe and easy to make. Everyone asks me to bring it. It is a special dessert for us. My daughter even asked me to make it for her wedding cake.

Reviewed on Apr. 08, 2012 by kmpatch

I have made this cheesecake twice now, and it is fantastic. Rave reviews both times. Folks came back for second and third helpings! I don't have a 9" springform - I used a 10" pan and it turned out great. It didn't affect the cooking time that much.

Reviewed on Oct. 23, 2011 by 1motherof3

I have made this cheesecake many times. Lucky for me, it was my first attempt at a "real" cheesecake and it's the only recipe I will ever need! I use store-bought graham cracker crumbs to put in the crust. The filling is HEAVENLY....so creamy, not dry like some cheesecakes. And it's a "tall" cheesecake. Lest I forget the sweet, creamy topping....just the perfect topping for this cheesecake. Listen, I'm not exaggerating. EVERY time I've made it people rave and say it's THE BEST they've ever had. My future son-in-law is from New York, so he knows cheesecake....currently serving in Afghanistan, I make this for him EVERY time he's home. Treat your loved ones to this and they'll be requesting it for years to come.