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Cheesecake Very Extraordinaire by M.A. Wysocki

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 13 hr
Category: Desserts Sub Category: Cheesecakes

what you need
  • CRUST:
  • 1 1/2 cups cinnamon graham cracker crumbs (about. 20 crackers)
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • FILLING:
  • 4 pkg. (8 oz. each) cream cheese
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 6 eggs
  • TOPPING:
  • 2 cups sour Cream
  • 1.5 cups granulated sugar
  • 1 teaspoon vanilla
  • Cinnamon*
make it
1. CRUST: Preheat oven to 350°F. Combine crumbs, sugar, and butter for crust until thoroughly mixed. Press into bottom of the 10-inch springform pan. Bake for 5 minutes in preheated 350°F oven. Place on rack to cool.

2. FILLING: cream the cheese until light. Add the granulated sugar & vanilla - cream again. Add the eggs ONE AT A TIME, beating well after each is added. Pour cheese mixture over the cooled crust. Bake on center rack of oven for 50 minutes. Cool 15 minutes on rack. Note: center of the cake will not be set when you take it out of the oven. It will set after the 15 minute cooling period.

3. TOPPING: mix sour cream, sugar, vanilla, thoroughly for the topping & pour carefully over the baked cheesecake. Optional: Sprinkle with cinnamon. Bake in the oven for 10 minutes at 350°F. Cool to room temperature & chill 12 to 24 hours before serving. To serve, remove side piece from pan and cut into wedges. May also be topped with your favorite fruit of sauce.
Notes
Use a 10-inch springform pan. This cake will NOT fit in a 9-inch pan.

BAKING TRICK: to keep the cake from cracking, Place a pan with warm water on the rack below the cake in the oven.

Bake time: 50 minutes for cake / 10 minutes topping: 60 minutes total.
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