Prep Time: 30 Min | Cook Time: 1 Hr | Servings: 1 - 9 inch springform pan | Difficulty: ---
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Amount Per Serving Calories: 533 | Total Fat: 35.7g | Cholesterol: 167mg Powered by ESHA Nutrient Database
Notes: Be sure all ingredients are room temperature when you begin. After mixing the Cream Cheese and Sugar fold in the remaining ingredients by hand.
We had this Sunday after dinner and we loved it! I’ve never made a Cheesecake that had to be baked before so other than a small crack in the top I was pleased that this one turned out really well. We had it with Cherry Pie Filling for topping and then the next day I had a slice with just some Caramel Ice Cream topping on it and both times it was delicious. David is planning on taking it to work for their Halloween party and I think it might make a nice addition to Thanksgiving dinner since my entire family are fans of Cheesecake.