Cheesecake with Graham Cracker Crust

 

Serves: 16

 

 

Graham Cracker Crust:

cup sugar

1 cups graham cracker crumbs

1/3 cup of butter - softened

 

Cheese Cake:

32 ounces cream cheese

4 eggs

4 ounces evaporated milk

5 Tablespoons flour

2 cups sugar

1 pint of sour cream

2 teaspoons vanilla extract

 

Graham Cracker Crust:

 

Combine graham cracker crumbs, cup sugar and 1/3 cup softened butter. Press firmly in bottom and sides of spring form pan. Bake at 350 for 8 - 10 minutes. Cool.

 

Cheesecake:

 

Soften cream cheese and combine with sugar. Mix well with electric beater until soft and fluffy. Blend in 4 eggs and mix. Blend in evaporated milk and vanilla. Blend in sour cream and mix well. Add flour and blend again until creamy.

 

Grease and flour spring form pan. Preheat oven to 350.

 

Pour cheesecake mixture into spring form pan and bake for 1 hour. Turn off oven and let cake remain in oven for hour longer.

 

Remove from oven and let cool. Once completely cool, place in refrigerator to chill. Add your favorite topping and serve.