Creamy New York Style Cheesecake
**Cook time is so long because of the various cooking stages and methods.**
Note: Photos borrowed from internet.
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- graham cracker squares, (or 11 whole), crushed to crumbs
- 1/4 c
- butter, melted
- 1 tsp
- 2 Tbsp
- 5 pkg
- cream cheese, softened
- 1 1/2 c
- 3 Tbsp
- 4 large
- eggs, beaten
- 2 c
- sour cream
- 2 tsp
Mix all ingredients together well and press into the bottom and slightly up the sides of a 9 inch spring form pan. Chill.
Beat cream cheese on high for 2 minutes. Blend in sugar. Add flour and beat until combined well. On low, beat in eggs, just until blended. Add sour cream and vanilla and beat until just blended. Pour over chilled crust.
3Bake at 325 degrees for 1 to 1 1/4 hours. Then, turn oven off and put the handle of a wooden spoon in the door to hold it open. Let it sit in the oven for another hour, then GENTLY remove it from the oven and set it on a baking rack for another hour. (This process allows for the final cooking and gradual cooling, so that it does not crack.) Then run a knife around the sides of the pan, cover and chill for 6 hours or overnight. Remove pan sides prior to serving, and decorate with topping if desired.