Traditional Cheesecake
This impressive tall cheesecake is rich and creamy, but not too sweet. “It goes equally well with a cup of coffee or a glass of wine,” Anne Addesso assures from Sheboygan, Wisconsin.
SERVINGS
|
16
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
75 min.
|
TOTAL
|
105 min.
|
INGREDIENTS
- 2-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1-3/4 cups sugar
- 2 cups (16 ounces) sour cream
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 4 eggs, lightly beaten
- 2 tablespoons caramel ice cream topping
- 4 Heath candy bars (1.4 ounces each), chopped
DIRECTIONS
In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, lemon juice and vanilla. Beat in eggs on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface is no longer shiny and center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and candy bar pieces. Yield: 16 servings.