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Impressive Traditional Cheesecake

 Impressive 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.
16 ServingsPrep: 30 min. + cooling Bake: 1-1/2 hours + chilling


  • 2-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 2 cups (16 ounces) sour cream
  • 1-3/4 cups sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 4 eggs, lightly beaten
  • 2 tablespoons caramel ice cream topping
  • 4 Heath candy bars (1.4 ounces each), chopped


  • 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 bowl, beat cream cheese, sour cream, sugar, lemon juice
  • and vanilla until smooth. Add eggs; beat 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

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Impressive Traditional Cheesecake (continued)

Directions (continued)

  • 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 center is just set and top
  • appears dull. 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.
Nutritional Facts: 1 slice equals 540 calories, 36 g fat (22 g saturated fat), 153 mg cholesterol, 369 mg sodium, 46 g carbohydrate, 1 g fiber, 8 g protein.