CRUST
2 cups graham cracker crumbs (32 squares)
1/2 cup margarine or butter, melted
FILLING
3 eggs
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
3 cups sour cream
1. Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press mixture in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.*
2. In large bowl, beat eggs. Add cream cheese, sugar, salt and vanilla; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.
3. Bake at 350°F. for 60 to 70 minutes or until edges are set; center of cheesecake will be soft. Cool in pan 15 minutes. Carefully remove sides of pan. Cool 2 hours or until completely cooled. Store in refrigerator.
TIP:*If desired, cheesecake can be baked in two ungreased 8-inch round cake pans. Bake at 375'F. for 35 to 30 minutes or until set.
Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 360 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 14 g 70% * Cholesterol: 90 mg 30% * Sodium: 280 mg 12% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 0 g 0% * Sugars: 17 g * Protein: 6 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 5 1/2 Fat or 1 1/2 Carbohydrate, 5 1/2 Fat
See Cook's Note: Avoiding a Cracked Cheesecake Surface
Cheesecake comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!