Image via WikipediaI haven’t made this in a while but it’s back on my to-make list. The flavors are fantastic and it always comes out great. Good to make for company.
Crust:
16 graham cracker squares, crushed (large sheets)
½ stick melted butter, 4 tablespoons
¼ cup sugar
Cheesecake:
4 egg yolks (save whites)
½ cup sugar
2 eight ounce packages cream cheese, room temperature
1 teaspoon vanilla
Topping:
1 sixteen ounce carton sour cream
3 tablespoons sugar
1 teaspoon vanilla
Few drops almond extract
Cinnamon for dusting
16 graham cracker squares, crushed (large sheets)
½ stick melted butter, 4 tablespoons
¼ cup sugar
Cheesecake:
4 egg yolks (save whites)
½ cup sugar
2 eight ounce packages cream cheese, room temperature
1 teaspoon vanilla
Topping:
1 sixteen ounce carton sour cream
3 tablespoons sugar
1 teaspoon vanilla
Few drops almond extract
Cinnamon for dusting
- Blend the crushed graham crackers butter and sugar and pack in the spring form pan.
- Mix and blend well the yolks, sugar, cream cheese and vanilla.
- Beat the egg whites until stiff.
- Add some to cheese mixture and blend. Then fold this into egg whites. Pour over crumb mixture and bake 30 minutes or until set.
- Cool ½ hour in pan.
- Mix sour cream, sugar, vanilla and almond extract and pour on cake.
- Dust top with cinnamon.
- Bake at 375 degrees 30 minutes more.
- Cool completely.
- Cover with foil and refrigerate.
- Can be made the day before.
