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Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ¼ cup corn syrup
  • ¼ cup melted butter


  • 1 cup powder sugar
  • 1 pound cream cheese
  • ¼ cup sour cream
  • 3 eggs
  • ½ teaspoon vanilla

Preheat oven to 300ºF degrees.

Prepare crust by blending together crumbs, corn syrup and butter. Press into cake pan sprayed with vegetable spray.

Prepare cheesecake filling by mixing together powder sugar, cream cheese, sour cream and vanilla until smooth.

Add one egg at a time and keep mixing until mixture is completely smooth. (Do not mix on high speed, as you will incorporate too much air into mixture, which would create air bubbles that would result in uneven surface after baking).

Pour cheese mixture on top of crumbs and flatten with spatula.

Place cake pan into sheet pan filled with water and bake for approximately 90 minutes.

Check internal temperature of cheesecake with a thermometer probe. If temperature is 170ºF, the cheesecake is done.

Remove cheesecake from oven. Cool overnight.

Next day, tip cheesecake out of pan and slice.

Serve with fruit sauce or fresh berries.

Serves 6

Serves 4-6


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