Cheesecake with graham cracker crust

12 Aug



  • 2 c. graham cracker crumbs
  • 1/2 c. butter, melted
  • 2 Tbs. sugar

Combine all the ingredients and stir well.  Press mixture firmly on bottom and up sides of a lightly greased (cooking spray) 9 inch springform pan with 3 inch sides.  Chill thoroughly.


  • 16 oz. ricotta cheese
  • 1 1/2 c. sugar
  • 16 oz. cream cheese, softened
  • 6 eggs
  • 2 tsp. vanilla
  • 6 Tbs. flour
  • 16 oz. sour cream

Preheat oven to 325 degrees F.  Beat ricotta, sugar, and cream cheese at low speed until mixed through.  Add eggs by beating in one egg at a time and mixing through.  Add vanilla, flour, and sour cream and beat until smooth.  Pour mixture onto the chilled graham cracker crust.  Bake for 1 hour.  Turn off oven (do not open the door) and let cake sit in the oven for 4 hours without opening the door.  Cover and chill 8 hours.  (Best to cook on Friday afternoon and let chill overnight).


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