Springform Cheesecake


  • 3 - 8 oz. packages Philly cream cheese
  • 3/4 cup white sugar
  • 1/4 cup white sugar
  • 6 egg whites
  • 1 TBSP vanilla
  • 1 springform pan
  • 1 cup graham cracker crumbs
  • 1/4 cup graham cracker crumbs
  • 1/4 cup white sugar
  • 1/2 TBSP cinnamon
  • 1/4 lb. melted butter (1 stick)
  • 8 oz. Breakstone's sour cream
  • 1/8 cup white sugar
  • 1/2 TBSP vanilla


In a mixer, combine 3 packages cream cheese, 3/4 cup white sugar, and 1 TBSP vanilla--beat well.

In a separate mixing bowl, beat 6 egg whites with 1/4 cup white sugar--beat until they are very stiff. Add the egg white mixture to the cream cheese mixture and beat well. Set the cheesecake batter aside.


In a bowl by hand, add 1 cup graham cracker crumbs, 1/8 cup white sugar, 1/2 TBSP cinnamon, and the 1/4 lb. (one stick) of melted butter. Mix well by hand, then press crust mixture into a well greased springform pan. Do not prebake crust.

Pour cheesecake batter into crust and bake at 350 degrees for 30 minutes.

Sour Cream Topping

While cheesecake is baking, make the sour cream topping in a separate bowl by hand: Add 8oz. sour cream, 1/8 cup white sugar, 1/2 TBSP vanilla and stir together with a spoon.

After cheesecake is baked, remove from oven and preheat oven to 475 degrees. Spread the sour cream topping over the top of the cheesecake and sprinkle 1/4 cup graham cracker crumbs over the top. Bake at 475 degrees for 5 minutes. Remove from oven and let cool. Refrigerate overnight before serving.

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