Prep Time:25 minutes
Bake Time:50 minutes
Chill Time:3 hours
Makes:8 to 10 servings

Top with fresh fruit or your favorite ice cream topping.

Classic Vanilla Cheesecake

INGREDIENTS

Crust
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon Durkee® Ground Cinnamon
2 tablespoons melted butter OR margarine
Filling
2 packages (8 ounces each) cream cheese
2/3 cup sugar
2 teaspoons Durkee® 100% Pure Vanilla Extract
3 eggs
Topping
1 cup sour cream
2 tablespoons sugar
1 teaspoon Durkee® 100% Pure Vanilla Extract

DIRECTIONS

Combine crust ingredients and pat into bottom of 9-inch springform pan; set aside.

For filling, beat cream cheese with sugar and vanilla in large mixer bowl, until light. Add eggs, one at a time, beating until smooth. Pour over crust. Bake at 375° for 25 minutes or until set.

Remove from oven and cool on wire rack for 15 minutes. Combine topping ingredients; pour over baked cheesecake. Return to 375° oven and bake for 10 minutes. Cool to room temperature on wire rack. Cover and chill at least 3 hours. Top with fresh berries if desired. Can be made up to 1 day ahead.

1-800-247-5251
Prep Time:25 minutes
Bake Time:50 minutes
Chill Time:3 hours
Makes:8 to 10 servings

Top with fresh fruit or your favorite ice cream topping.

Classic Vanilla Cheesecake

INGREDIENTS

Crust
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon Durkee® Ground Cinnamon
2 tablespoons melted butter OR margarine
Filling
2 packages (8 ounces each) cream cheese
2/3 cup sugar
2 teaspoons Durkee® 100% Pure Vanilla Extract
3 eggs
Topping
1 cup sour cream
2 tablespoons sugar
1 teaspoon Durkee® 100% Pure Vanilla Extract

DIRECTIONS

Combine crust ingredients and pat into bottom of 9-inch springform pan; set aside.

For filling, beat cream cheese with sugar and vanilla in large mixer bowl, until light. Add eggs, one at a time, beating until smooth. Pour over crust. Bake at 375° for 25 minutes or until set.

Remove from oven and cool on wire rack for 15 minutes. Combine topping ingredients; pour over baked cheesecake. Return to 375° oven and bake for 10 minutes. Cool to room temperature on wire rack. Cover and chill at least 3 hours. Top with fresh berries if desired. Can be made up to 1 day ahead.