Creamy Topped Cheesecake
cream cheese, graham cracker, sugar, eggs, whipping cream, sour cream, butter, vanilla, cinnamon
Ingredients
2 1/2 cups graham cracker crumbs 1/3 cup sugar 1/2 teaspoon ground cinnamon 1/2 cup butter, melted FILLING3 (8 ounce) packages cream cheese 1 1/2 cups sugar 1 teaspoon vanilla extract 4 eggs, separated TOPPING1/2 cup sour cream 2 tablespoons sugar 1/2 vanilla extract 1/2 cup whipping cream, whipped
Directions for Creamy Topped Cheesecake Recipe
In small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 inches up the sides of a 9" spring form pan. Bake at 350°F for 5 minute. Cool on wire rack. Reduce heat to 325°F In mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low speed just until combine. Transfer to another bowl. Wash mixing bowl. Beat egg whites until a soft peak forms; fold into cream cheese mixture.Pour over crust. Bake 1 hour until center is almost set. Cool on wire rack. Carefully loosen with a knife the edges and let cool another hour. Refrigerate until completely cooled. Whip the whipping cream in a mixer bowl, Combine the sour cream, sugar and vanilla and fold into the whipped cream. Spread over the top of the cheesecake. Refrigerate overnight. Remove the sides of the pan.
Read the full directions on Food.com
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