- Crust:
- 7 ounces vanilla wafers, crushed
- 1/2 cup margarine, melted
- 2 tablespoons white sugar
- 1 pinch ground cinnamon
- Filling:
- 2 (8 ounce) packages cream cheese, softened
- 1 (3 ounce) package cream cheese, softened
- 1 cup white sugar
- 2 tablespoons lemon juice
- 4 eggs
- Topping:
- 1 pint sour cream
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C).
- Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust.
- Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes.
- Increase oven temperature to 475 degrees F (245 degrees C).
- Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake.
- Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.
03/27/2018
recipepes.com
Waldorf's Sour Cream Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
