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Famous Layered Cheesecake Recipe

by Erin Wolls Reynolds
Dartmouth College Class of '83

Crust

1 1/2 cups (340 mL) graham cracker crumbs (13 standard crackers)
1/4 cup (60 mL) sugar
1/2 cup (115 mL) melted butter

Filling

4 eight-ounce packages (1 kg total) of cream cheese
1 cup (236 mL) sugar
1 teaspoon (5 mL) vanilla
6 eggs

Topping

2 cups (572 mL) sour cream
1 1/3 cup (320 mL) sugar
1 teaspoon (5 mL) vanilla
cinnamon

Lightly oil bottom of springform pan. [I don't have a springform pan; I use a 16"x12" (40x30 cm) square glass pan.] Combine crumbs, sugar and butter for crust until thoroughly mixed. [I make the crumbs by dropping whole graham crackers in the Cuisinart. You need one 12-pack of Honey Maid crackers.] Press the crumbs into the bottom of the pan. Bake 5 minutes in pre-heated 350°F (177C) oven. Place on rack to cool.

For filling, cream cheese until light. [I use the mixer.] Add sugar and vanilla and cream again. Add eggs one at a time, beating well after each. Pour over cooled crust and bake 40-50 minutes at 350°F (177C). Cool 15 minutes.

Topping: thoroughly mix sour cream, sugar and vanilla and pour carefully over baked cheesecake. Sprinkle well with cinnamon. Bake 10 minutes at 350°F (177C). Cool to room temperature and chill 12-24 hours before serving. [We usually eat it right away.] Makes 16 servings.

Variations: almost anything you add to this will be good. For example, almond extract or coffee taste good in either the topping or the filling.