River Road Cheesecake Recipe
I've been making this cheese cake for 30+ years. That would take me back to about...oooooooohhhh when I was about 5!!!!!!!
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Calories: 708.2kcal
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs or 1 1/2 cups finely crumbed vanilla wafers
- 2 tablespoons sugar
- 5 tablespoons butter, melted
Filling
- 3 (8 ounce) packages cream cheese, softened (chilled cream cheese results in a grainy texture)
- 4 eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup sugar
Topping
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 16 ounces sour cream
Instructions
- Preheat over 350 degrees.
- Butter bottom of 9" springform pan. Mix together crust ingredients and press onto bottom of pan.
- Cream the cream cheese with electric mixer until light and fluffy (medium speed for 8-10 minutes); add 3/4 cup sugar. Beat until incorporated, occasionally scraping sides of bowl.
- Add eggs, one at a time, mixing just until blended.
- Stir in vanilla extract. Pour into prepared pan; bake approximately 35-40 minutes. Approximately three inches from the sides should be firm with the center jiggly.
- In the meantime, in a small bowl combine topping ingredients and stir until sugar dissolves; set aside.
- After baking remove pan from oven and carefully spread sour cream topping beginning from the outer edge towards center. Return to oven for 10 minutes; remove and let cool to room temperature. Chill.
Your Own Notes
Nutrition
Serving: 229g | Calories: 708.2kcal | Carbohydrates: 52g | Protein: 10.6g | Fat: 52.1g | Saturated Fat: 28.9g | Cholesterol: 236.9mg | Sodium: 495.7mg | Fiber: 0.4g | Sugar: 44.2g