The Crust
1 1/2 cups of graham cracker crumbs or a 9-pack of crackers
6 tablespoons of sugar
5 tablespoons of melted butter
Mash all together and press into a spring form pan
1 1/2 cups of graham cracker crumbs or a 9-pack of crackers
6 tablespoons of sugar
5 tablespoons of melted butter
Mash all together and press into a spring form pan
The Cake
4 packages of cream cheese (8-ounce) sliced into small pieces
3 tablespoons of flour
1 cup of sugar
1 tablespoon of vanilla
1 8-ounce tub of sour cream
4 packages of cream cheese (8-ounce) sliced into small pieces
3 tablespoons of flour
1 cup of sugar
1 tablespoon of vanilla
1 8-ounce tub of sour cream
Mix the cream cheese, flour and sugar together on medium speed until
creamy. Add four eggs one at a time, mixing well after each addition.
Add a tablespoon of vanilla and an 8-oz. tub of sour cream. Mix all
together well. Pour cake mixture into the piecrust.
creamy. Add four eggs one at a time, mixing well after each addition.
Add a tablespoon of vanilla and an 8-oz. tub of sour cream. Mix all
together well. Pour cake mixture into the piecrust.
Preheat oven at 450 degrees. Put in oven for 10 minutes.
Reduce heat to 250 degrees and cook for an hour.
Remove from the oven and chill for 4 hours or as long as possible.
Reduce heat to 250 degrees and cook for an hour.
Remove from the oven and chill for 4 hours or as long as possible.
| "This is so easy and you will love it - it's the best" |
| Created by Holly Whitley in Nashville |
| The Desserts Chef presents ... Cheesecake Whitley at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Desserts | Suggestions | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
