Prep Time: 20 min. | Total Time: 6 hours 30 min. (including refrigerating) | Makes: 8 servings
What You Need
- 1-1/2 cups flour
- 3/4 cup plus 2 tsp. sugar, divided
- 1Tbsp plus 1/8 tsp ground cinnamon, divided
- 3/ 4 cup cold butter, cut up
- 2 pkg (3 oz. each) Cream Cheese, softened
- 1Tbsp. vanilla
- 1/4 cup sour cream
- 2 eggs
Directions:
- Heat oven to 325°F.
- LINE 8-inch square baking dish with foll, leaving ends of foll hanging over sides of dish.
- Combine flour, 1/4 cup sugar, and 1 Tbsp. cinnamon in a medium bowl.
- Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2-inch upside of prepared dish.
- Bake 25 min, or until lightly browned.
- Meanwhile beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended.
- Add sour cream; mix well.
- Add eggs, one at a time, mixing on low speed after each just until blended. Set aside.
- Combine remaining sugar and cinnamon.
- Pour cream cheese mixture into crust, top with reserved crumb mixture and cinnamon sugar.
- Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.
- REFRIGERATE cheesecake 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.
- Please enjoy it.
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