1 cup crushed honey graham crackers
1/4 lb butter or oleo (which is equal to one stick), melted
1 cup sugar
1 large package (8 oz) cream cheese
1 cup sour cream
1 T sugar
1/2 t vanilla
Preheat oven to 350 degrees. Mix graham crackers and butter and pat into pie pan. Beat egg, add 1 cup sugar and cream cheese. Pour into pie crust. Bake for 20 minutes. While baking, combine the remaining 1 T sugar, sour cream and vanilla. Pour this over the cooled pie and bake an additional 20 minutes at the same temperature. Chill for at least 4 hours or overnight.
The first clue that this recipe might cause clogged arteries? It calls for butter in pounds. Just sayin’.
Like I said before, this recipe is not for those watching their waist line, but it is worth every bite!
Tips on baking cheesecakes (from AllRecipes.com):
1. It’s common to overbake cheesecakes because, while they might look underdone, they are actually done when the center is still wobbly. At this stage, residual heat will “carry over” and the center will continue to cook (I’m glad I looked this up because I was going to tell you that you should bake until the middle no longer jiggles).
2. Remove cheesecake from the oven to cool on a rack, or simply leave the door of the oven closed, turn off the heat and let the cheesecake cool for at least an hour. This helps prevent the cheesecake from sinking in the center. After chilling, the once-wiggly center should firm up just fine.
1. The cream cheese should be at room temperature before you begin mixing, or you’ll end up with lumps in your cheesecake. Using cold cream cheese also leads to overbeating–whipping too much air into the batter–which forms unattractive air bubbles on the surface of the cake.
2. Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it’s smooth and light, before adding any other ingredients. If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you’ll have silky smooth results.