“No Crack” Cheesecake

“No Crack” Cheesecake

Prep. Time: 15-mins. (approx.)
Cook Time: 35-mins. (approx.)
Yields: 8-servings

Ingredients:

• 2 (8-oz.) packages of Cream Cheese, softened
• 8-oz. Sour Cream
• 1-tbps. Vanilla Extract
• ⅔-c. Sugar + more for graham cracker crust
• 2-eggs, slightly beaten
• 1-tsp. Salt
• Keebler Graham Cracker Crumbs
• Butter

Steps:

1. Prepare graham cracker crumbs/crust with directions on box (needs sugar & butter).
   
2. Blind bake crust for about 9-mins at 350 degrees in a GREASED 9’inch spring form pan.
   
3. With an electric mixer, beat together cream cheese, sour cream, vanilla, sugar and eggs. Beat until FLUFFY.
   
4. Pour cheesecake mixture into baked&cooled graham cracker crust (reserve about a cup to a cup and a half of the mixture)
5. “Drop” cheesecake on the counter a few times to get all the air bubbles out (as this is what causes cracks; so as long as you see those little bubbles coming to the surface, keep “dropping” your cheesecake)
6. Put cheesecake on a cookie sheet, and put a couple cups of water onto the cookie sheet to create a water bath for the cheese cake.
   
7. Bake for 25-minutes at 350 degrees, then add the rest of the batter on top (as evenly as possible, be careful not to burn yourself). Bake for another 10-minutes.
   
8. Do NOT stick a toothpick in the center to check “done-ness,” as this ALSO causes cracks in cheesecakes. Use your best judgement, and make sure the cheesecake center is no longer “jiggly.”
9. Put cheesecake in the fridge, let refrigerate overnight.

SUGGESTIONS: put foil around the bottom of the spring form pan before putting water in the cookie sheet to insure no water gets into the bottom of your cheesecake
TIP: Top with your favorite pie filling or a chocolate and caramel drizzle