Cheesecake Supreme
This is my favorite cheesecake that I have ever eaten! It's from one of my Mom's cookbooks that's older than me. In the cookbook, it's credited to Nancy L. Beyer, Metamora High School, Metamora, Illinois. God bless, Nancy! It's important to follow the instructions exactly for best results. In the picture, I had put homemade strawberry preserves on top, but it's great without it! Enjoy!
Ingredients
- 2 cups rolled graham cracker crumbs
- 1 1/2 cups sugar
- 1 tsp. cinnamon
- 1/2 cup melted butter
- 1 1/2 lb. cream cheese
- 3 eggs
- Pinch of salt
- 1 tsp. vanilla
- 1 cup sour cream
Directions
Combine crumbs, 1/2 cup sugar, cinnamon and butter; mix well. Reserve 1/2 cup mixture for topping. Pat remaining mixture onto greased bottom and sides of a 10" springform pan. Mix 1 cup sugar with remaining ingredients except sour cream. Beat with electric mixer for 10 minutes. Add sour cream; beat for 2 more minutes. Pour into crumb-lined pan.
Bake for 20 minutes at 350 degrees Farenheit. Sprinkle top with reserved crumbs. Bake 10 more minutes; do not bake more than 30 minutes in all. Turn off oven; leave door ajar (I close the door on a metal spoon). Leave cake in oven for at least 1 hour. Refridgerate thoroughly before serving. Yield: 12 servings.
This IS the best cheesecake ever.