Description
Vanilla cheesecake with a graham cracker crust. Best served after overnight refrigeration.
Ingredients
- 2 cups graham cracker crumbs
- 1 ½ tablespoons butter, softened
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 4 eggs
- 1 (8 ounce) container sour cream
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl
- combine 1 1/2 cups of graham cracker crumbs and the butter or margarine with your hands. Flatten out crust on the bottom of the springform pan.
- In a large bowl
- beat softened cream cheese until smooth. Beat in sweetened condensed milk and mix until combined well. Add the eggs
- sour cream and vanilla
- and continue to beat. Mix until very smooth
- and pour mixture into the springform pan. Sprinkle the remaining 1/2 cup graham cracker crumbs over the top of the batter.
- Bake for 45 to 50 minutes. Let stand and cool. Refrigerate to chill.
Servings: 24