Blue Ribbon Cheesecake

"This is a really delicous & unique cheesecake. No springform pan needed. Originally pulled this out of Good Housekeeping in 2008. It was created by Lindell Hughes & she won a state fair ribbon for it. Easy & wonderful."
 
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Ready In:
1hr 50mins
Ingredients:
9
Yields:
1 cheesecake
Serves:
16
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ingredients

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directions

  • 1. Preheat oven to 350°F In 13"x9" glass or ceramic baking dish, mix crumbs, butter, cinnamon & 1/2 cup sugar until crumbs are evenly moistened. Reserve 1 cup crumb mixture. Press remaining mixture firmly onto the bottom of the baking dish.
  • 2. In a large bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 t. salt & remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended.
  • 3. Pour cream cheese mixture over crust & spread evenly. Bake 20 minutes, remove from oven & sprinkle with reserved crumb mixture. Return to oven baking 10 minutes longer. Turn oven off; leave cheesecake in oven 1 hour. Remove & cool completely on wire rack. Cover & refrigerate until well chilled, at least 3 hours or overnight.

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Reviews

  1. Yummy! The only modification I made was that I used a springform pan to make it more visually appealing. This was nice and moist and I received rave reviews. I served this with homemade cherry pie filling. The only modification I would make is to add a little bit of lemon juice but, that is personal preference. Thank you for sharing the recipe. Made for spring 2014 PAC.
     
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