The holiday season is the perfect time to enjoy delicious food with loved ones, and nothing compares to this rich cheesecake. My dad brought this recipe with him from New York, AKA Empire City, where his family owned a deli. It is certified by hundreds of our friends on the East Coast to bring holiday bliss with every bite! With a rich filling and buttery crust, it’s the perfect blend of indulgence and tradition and is sure to add a touch of Christmas cheer to any gathering.
Ingredients:
1 cup graham cracker crumbs
1 cup + 3 tbsp sugar, divided
3 tbsp butter or margarine, melted
5 pkg (8 oz each) Cream Cheese (Philadelphia Brand recommended) softened
3 tbsp flour
1 tbsp vanilla
3 eggs
1 cup sour cream
Optional: 1 can Cherry Pie Filling
Instructions:
- Mix the crumbs, 3 Tbsp sugar and butter together, and press the mixture into the bottom of a 9-inch springform pan. Bake at 370°F for 10 minutes.
- Beat the cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium speed until well blended. Add the eggs, one at a time, mixing on low speed, until blended. Then blend in the sour cream and pour over the crust.
- Bake at 350°F for 65 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake, but let the cake cool before removing the rim of the pan. Refrigerate for 4 hours or overnight. Optionally, top the cheesecake with cherry pie filling or whipped cream.
