Tacy’s Cheesecake

Quantity: 1 8inch Round

Bake at 325 degrees

Graham Cracker Crust:

2 sleeves of Graham Crackers

6 Tbsp Butter

2 Tbsp Brown Sugar

1 Tbsp Sugar

Cheesecake Filling

16 oz (more if you like tall cheesecake) Cream Cheese

1/2 C Sugar

1/3 C Sour Cream

1/8 tsp Salt

2 Eggs

1 tsp Vanilla (Opt)

  1. Crush all dry ingredients for the crust into a bowl, then add the butter.

  2. Press the crust into the springform pan. We like it a little up the sides, but the sides usually need to be thinner than the bottom.

  3. Set crust aside and begin the cheesecake filling.

  4. In a bowl cream the Cream cheese and the Sugar together. Then add the Sour cream and mix again. Add the rest of the desired Ingredients EXCEPT eggs.

  5. Add each egg one by one. After each egg mix the batter until BARELY combined, then add the next egg.

  6. Pour ontop of crust and bake.

  7. Bake for at least an hour. It is done when the center is firm and springs back at you but the cake is still jiggly.

  8. Pull out and let it cool for 5-10 minutes then use a knife to free the sides away from the pan. Let the cheesecake cool completely then place in the fridge to chill.

Variations:

  1. I have also loved lowering the sugar amount, increasing the salt (slightly!) and adding caramel syrup with the Salted caramel crust.

Salted Caramel Crust:

2 Handfuls of Pretzels

1/2 C finely chopped Pecans

6 Tbsp Butter

2 Tbsp Brown Sugar

1 Tbsp Sugar