Based on a family recipe, this classic New York style cheesecake will hit the spot!
My grandmother perfected this recipe over many years and is a classic in our family. This recipe will surely become one with yours! For the best results, bake a day beforehand.
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You Will Need
Take a spring form pan and wrap the outer bottom and sides with tin foil. Preheat the oven to 325 degrees.
Start with your crust - combine graham cracker crumbs, salt, brown sugar, and cinnamon in a large bowl. Add in melted butter and mix with a fork until moist and crumbly.
Press mixture into the bottom of your pan (10" Spring Form Pan works best) with the bottom of a drinking glass, and up the walls of the pan a bit with your fingers.
Bake pie crust for 10 minutes until it starts to develop a golden brown hue. Remove from oven and let cool completely.
Beat cream cheese in a large bowl on medium until it is fluffy, about 3 minutes.
In a second bowl, whisk sugar and flour together. Slowly combine the sugar mix into the cream cheese. mix until smooth.
Add sour cream and vanilla, and mix until smooth
Add the 5 eggs, one at a time. Do not over combine.
Set the oven to 350 degrees. Pour the cream cheese filling into the spring form pan. Place the pan into a large baking dish and fill the pan up half way with boiling water. (This prevents the cake from cracking).
Bake for 45 minutes at 350 degrees, and then reduce to 325 and continue to bake for another 30 minutes until it is slightly wobbly in the center.
After 1 hour and 15 minutes total baking time, turn off the oven and open the door halfway for at least an hour. Remove the cake from the oven place just the springform onto a wire rack.
Refrigerate uncovered overnight. Before unmolding, run a knife around the edge of the springform pan. Release the pan, and enjoy!
This cake may be topped with fresh fruit, chocolate or caramel sauce, or fruit jams of your choosing (although I find that strawberry or raspberry work best).