Delicious brown sugar cookie crust, a creamy, rich smooth cream cheese filling, this New York Style Cheesecake is one of the best desserts out there!
We celebrated my sister's birthday last week. Her birthday is two days before Christmas, so I think she always feels like it gets lumped into the holidays way more than she wants. One thing she asks for each year is cheesecake. She really loves it. The rest of us enjoy it the first day, and then tolerate it the next couple of days. Cheesecake goes a long way, so if you make it, make sure you have people to share it with.
I really do love this cheesecake recipe. I like the brown sugar cookie crust. And smooth vanilla cream cheese. It's really yummy. Top with a little fruit or jam, it's pretty incredible. I think a lot of people get intimated by cheesecake, but this is a good recipe for novice cheesecake makers, but is delicious enough for even the most experienced of bakers. It's rich and creamy, with just the right amount of crunch from the cookie base. Cheesecake may take a little time to make, but it's definitely worth your time!
½ cup unsalted butter
¼ cup packed brown sugar
4 eggs
1 ¼ cups flour
4 8oz packages cream cheese
1¼ cup sugar
¼ cup all-purpose flour
1 tablespoon vanilla
16oz sour cream
¼ cup sugar
1 teaspoon vanilla
Preheat to 350. Beat butter 30 sec. Add brown sugar; beat until fluffy. Add one egg; beat well. Slowly beat in 1 ¼ C flour. Divide in half. Cover and chill one portion.
Spread remaining portion of dough onto bottom of 10inch springform pan with side removed. Place on baking sheet and bake for 10 minutes. Cool. Attach sides. Press chilled dough about ¾ up the side of the pan.
Increase oven temperature to 450. Combine cream cheese and sugar; beat until fluffy. Beat in ¼ cup flour until smooth. Add remaining eggs and tablespoon of vanilla. Beat on low speed until just combined. Stir in ½ cup sour cream. Pour into pan. Place in shallow baking pan and bake 10 min.
Reduce temp to 300. Bake 30 minutes, or until center appears nearly set when gently shaken.
Remove from oven. Combine remaining sour cream, sugar and vanilla. Spread over cheesecake.
Bake 15 minutes more.
Cool on wire wrack for 15 minutes. Loosen crust; cool 30 minutes. Remove sides of pan. Cool completely. Cover and chill 4 to 24 hours. Let stand 15 minute at room temperature.
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