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Vanilla Cheesecake

Vanilla Cheesecake With Ginger Graham Cracker Crust
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Makes one 9-inch pie| Hands-On Time: | Total Time:



  1. Make the Ginger Graham Cracker Crust.
  2. Preheat oven to 325° F.
  3. In a large mixing bowl, beat the cream cheese until smooth, about 1 minute. Beat in the eggs one at a time. Add 1 cup of the sugar and 1 teaspoon of the vanilla and mix until well combined.
  4. Pour the batter into the crust and bake until set, 45 to 50 minutes.
  5. In a small bowl, whisk together the sour cream and the remaining sugar and vanilla. Pour the mixture over the cheesecake, spreading it to the edge. Bake 5 minutes.
  6. Cool and refrigerate overnight before serving.
By November, 2004

Nutritional Information

  • Per Serving
  • Calories 787Calories From Fat 63%
  • Calcium 127mg
  • Carbohydrate 64g
  • Cholesterol 250mg
  • Fat 55g
  • Fiber 1g
  • Iron 3mg
  • Protein 13mg
  • Sat Fat 33g
  • Sodium 463mg
What does this mean? See Nutrition 101 .

Quick Tip

Henckels Five Star 8-Inch Chef’s Knife
Run a sharp paring knife around the outside of the crust before releasing the cake from the pan. Use a sharp chef's knife to cut the cake.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.