Ingredients
Original
recipe makes 1 - 9 inch cheesecake
1 1/2 cups crushed graham crackers
2 teaspoons white sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
5 tablespoons melted butter
2 (8
ounce) packages cream cheese, softened
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 (16 ounce) container sour cream
Directions
- Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
- Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
- Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.