Makes 12 servings.
Prep Time: 15 minutes
Cook Time: 1 hour
Refrigerate: 4 hours
INGREDIENTS
1 1/4 cups sugar, divided
1 3/4 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 tablespoon McCormick® French Vanilla Blend
3 eggs
1 cup sour cream
DIRECTIONS
1. Preheat oven to 350°F (or to 325°F if using a dark nonstick springform pan). Mix crumbs, 1/4 cup sugar and butter in small bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
2. Beat cream cheese, remaining 1 cup sugar and French Vanilla Blend in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in sour cream. Pour into crust.
3. Bake 1 hour or until center is almost set. Turn off oven. Leave cheesecake in oven 1 hour. Remove from oven. Cool completely in pan on wire rack.
4. Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
NUTRITION INFORMATION
per serving
Calories: 447
Fat: 31 g
Carbohydrates: 35 g
Cholesterol: 140 mg
Sodium: 335 mg
Fiber: 0 g
Protein: 7 g
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