Hoka Cheesecake Recipe
Hoka Cheesecake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The Hoka Cheesecake, named for a beloved local theater, is pretty addicting. It's one of the first recipes I learned when I moved here. For a finishing touch, I sprinkle a few crust crumbs on top. —Beth Ziegenhorn, Oxford, Mississippi
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 50 min. + chilling

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons vanilla extract
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract

Directions

Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in butter and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking sheet.
Bake 45-50 minutes or until center is almost set. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
Refrigerate overnight, covering when completely cooled. Remove rim from pan. Yield: 12 servings.
Originally published as Hoka Cheesecake in Simple & Delicious February/March 2015

Nutritional Facts

1 slice: 541 calories, 39g fat (22g saturated fat), 156mg cholesterol, 307mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 7g protein.

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons vanilla extract
  • 3 large eggs, lightly beaten
  • TOPPING:
  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract
  1. Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in butter and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking sheet.
  3. Bake 45-50 minutes or until center is almost set. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
  4. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Yield: 12 servings.
Originally published as Hoka Cheesecake in Simple & Delicious February/March 2015

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