Ingredients :
- (For 9-inch Spring Pan Recipe) 😊
- CRUST INGREDIENTS:
- 1½ c. crushed graham crackers (about ⅓ box of crackers)
- 2 T. sugar
- 2 T. cinnamon
- 3 T. melted butter
- (For 10-inch Spring Pan Recipe) 😊
- CRUST INGREDIENTS:
- 2¼ c. crushed graham crackers (about 2/3 box of crackers)
- 3 T. sugar
- 3 T. cinnamon
- 5 T. melted butter
- (For 9-inch Spring Pan Recipe) 😊
- FILLING INGREDIENTS:
- 2 (8 oz) pkgs cream cheese (Philadelphia cream cheese)
- 1 c. sugar
- 3 medium eggs
- 1 pint sour cream (2 cups)
- 1 t. vanilla extract (imitation acceptable)
- (10-inch Spring Pan Recipe) 😊
- FILLING INGREDIENTS:
- 3 (8 oz) pkgs cream cheese (Philadelphia cream cheese)
- 1½ c. sugar
- 4 large eggs
- 1½ pints sour cream (3 cups)
- 2 t. vanilla extract (imitation acceptable)
Method :
- Follow same instructions for each recipe!
- INSTRUCTIONS FOR FILLING (Use electric mixer): Hand break or cut cream cheese into chunks and place in mixing bowl
- Add sugar and vanilla
- Mix until smooth
- Add and mix 1 egg at a time until smooth
- Add and mix sour cream until smooth (not the highest speed to avoid air bubbles
- Pour filling into pan and spread evenly
- Bake at 375 for 40 minutes.
- Turn oven off and let cool in oven for 2 hours (can extend cooling time in oven the next time if cheesecake if too soft in the middle. Every oven is different) (DO NOT open oven door during cooling.)
- Remove, cover pan with foil or press-and-seal clear cling wrap, and refrigerate 24 hours. (Best after 48 hours)
- INSTRUCTIONS FOR CRUST: Grease spring pan with butter. (hand in sandwich bag works)
- Place crackers in gallon bag and crush fine with rolling pin.
- Spoon mix cracker ingredients and press moistened crumbs half way up the side of the pan, and the rest on the bottom with spoon.
- (For 8-inch Spring Pan Recipe) 😊
- Use ingredients for 9" cake and same oven temporature. The cool-down period is just 1-hour.
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