Brian loves cheesecake for his “birthday cake”, and I got tired of making the ones from the box from the store. So I searched around and found this one, which was fabulous. It makes a nice, big, delicious cheesecake, which is perfect for his birthday
Lion House Cheesecake
Equipment
- 9" spring form pan
Ingredients
Crust
- 1 1/2 cups graham crackers rolled fine
- 3 Tbsp sugar
- 6 Tbsp melted butter
- 1 tsp cinammon
Filling
- 3 8 oz packages cream cheese softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla
Topping
- 1 pint sour cream
- 3 Tbsp sugar
- 1/2 tsp vanilla
Instructions
Crust
- Mix the ingredients for the crust together and press along the bottom and about 1 inch up the sides of a 9 inch spring form pan. Use a small measuring cup to press the crumbs into the side of the pan.
Filling
- In a mixing bowl beat the cream cheese until very smooth. Add the sugar 1/4 at a time, mixing well between.
- Add the eggs one at a time, mixing well in between. Add the vanilla and mix thoroughly.
- Pour the cream cheese mixture into the crust.
- Bake at 300 for about 1 hour and 15 minutes. You want it to be almost done before you put the sour cream topping on. Stick a knife into the center, and be sure it comes out almost clean.
Topping
- Mix the ingredients for the topping together.
- Spread the sour cream mixture on the top of the cheesecake and bake for another 15 minutes. Check it with a knife as well. It should come out clean this time.
- Let it cool on a wire rack. Refrigerate overnight, at least. Two or three days of chilling out in the fridge makes it taste even better.
Notes
This recipe uses a springform pan, and they were definitely worth it. You can get a set pretty inexpensively at Wal-mart.