Irresistibly CREAMY Cheesecake
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- 2 pkg
- cream cheese
- 1 c
- 1 pt
- sour cream
- 1 1/2 tsp
- 2 c
- graham cracker crumbs
- 1 stick
- 1/4 c
- 2 tsp
1Preheat oven 325 degrees. Boil about a half gallon of water in a large pot.
2Grease the bottom and sides of an 8 inch spring form pan. Wrap the outside bottom and sides on pan with foil. This will prevent water dealing into the cheesecake while baking.
3Combine graham cracker crumbs, melted butter, sugar and cinnamon together. Once mixed well press into bottom and up sides of springform pan. Place in fridge while filling is prepared.
4In a large bowl beat cream cheese until soft (best if leg sit out for an hour or so). While beating add sugar.
5Once sugar is dissolved add the eggs one at a time while continuously beating. Add the sour cream and vanilla and mix until combined and creamy.
6Place springform pan in the bottom of a large baking dish/pan. Pour cream cheese mixture into crust.
7Pour boiling water half way up the sides of the cheesecake pan. Bake about 45-55 minutes. Once center giggles just slightly remove from oven and take out of water bath. Cake is best served after refrigerated several hours or overnight! Enjoy!!