Ingredients Jump to Instructions ↓

  1. 2-1/2 cups graham cracker crumbs (about 40 squares)

  2. 1/3 cup sugar

  3. 1/2 teaspoon ground cinnamon

  4. 1/2 cup butter, melted FILLING:

  5. 3 packages (8 ounces each ) cream cheese, softened

  6. 1-1/2 cups sugar

  7. 1 teaspoon vanilla extract

  8. 4 eggs, separated TOPPING:

  9. 1/2 cup BREAKSTONE'S® Sour Cream

  10. 2 tablespoons sugar

  11. 1/2 teaspoon vanilla extract

  12. 1/2 cup heavy whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust. Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.


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