Ed's New York Style Cheesecake

Name: Ed's New York Style Cheesecake
Cuisine: American
Ingredients: (For 9-inch Spring Pan Recipe) 😊; CRUST INGREDIENTS:; 1½ c. crushed graham crackers (about ⅓ box of crackers); 2 T. sugar; 2 T. cinnamon; 3 T. melted butter; (For 10-inch Spring Pan Recipe) 😊; CRUST INGREDIENTS:; 2¼ c. crushed graham crackers (about 2/3 box of crackers); 3 T. sugar; 3 T. cinnamon; 5 T. melted butter; (For 9-inch Spring Pan Recipe) 😊; FILLING INGREDIENTS:; 2 (8 oz) pkgs cream cheese (Philadelphia cream cheese); 1 c. sugar; 3 medium eggs; 1 pint sour cream (2 cups); 1 t. vanilla extract (imitation acceptable); (10-inch Spring Pan Recipe) 😊; FILLING INGREDIENTS:; 3 (8 oz) pkgs cream cheese (Philadelphia cream cheese); 1½ c. sugar; 4 large eggs; 1½ pints sour cream (3 cups); 2 t. vanilla extract (imitation acceptable)

eaesch @cook_4815614

This recipe has been in our family for 3 generations. It produces a delectable creamy cheesecake based on a limited 2-hour cool-down period. For a dryer cakey texture simply increase the cool-down time (e.g. 4 hours). Hope you enjoy!

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Ingredients

(For 9-inch Spring Pan Recipe) 😊
CRUST INGREDIENTS:
1½ c.crushed graham crackers (about ⅓ box of crackers)
2 T. sugar
2 T. cinnamon
3 T.melted butter
(For 10-inch Spring Pan Recipe) 😊
CRUST INGREDIENTS:
2¼ c.crushed graham crackers (about 2/3 box of crackers)
3 T.sugar
3 T.cinnamon
5 T.melted butter
(For 9-inch Spring Pan Recipe) 😊
FILLING INGREDIENTS:
2 (8 oz) pkgscream cheese (Philadelphia cream cheese)
1 c.sugar
3medium eggs
1 pintsour cream (2 cups)
1 t.vanilla extract (imitation acceptable)
(10-inch Spring Pan Recipe) 😊
FILLING INGREDIENTS:
3 (8 oz) pkgscream cheese (Philadelphia cream cheese)
1½ c.sugar
4large eggs
1½ pintssour cream (3 cups)
2 t.vanilla extract (imitation acceptable)

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Steps

1

Follow same instructions for each recipe!
2

INSTRUCTIONS FOR FILLING (Use electric mixer): Hand break or cut cream cheese into chunks and place in mixing bowl
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Add sugar and vanilla
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Mix until smooth
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Add and mix 1 egg at a time until smooth
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Add and mix sour cream until smooth (not the highest speed to avoid air bubbles
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Pour filling into pan and spread evenly
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Bake at 375 for 40 minutes.
9

Turn oven off and let cool in oven for 2 hours (can extend cooling time in oven the next time if cheesecake if too soft in the middle. Every oven is different) (DO NOT open oven door during cooling.)
10

Remove, cover pan with foil or press-and-seal clear cling wrap, and refrigerate 24 hours. (Best after 48 hours)
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INSTRUCTIONS FOR CRUST: Grease spring pan with butter. (hand in sandwich bag works)
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Place crackers in gallon bag and crush fine with rolling pin.
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Spoon mix cracker ingredients and press moistened crumbs half way up the side of the pan, and the rest on the bottom with spoon.
14

(For 8-inch Spring Pan Recipe) 😊
15

Use ingredients for 9" cake and same oven temporature. The cool-down period is just 1-hour.