Cooking.com Tip: For individual desserts, bake cheese cakes in 4 (4.5-inch) mini springform pans. Each cake will easily serve two. Perfect for a small gathering or to give away as edible gifts.
- For Crust:
- 2/3 cup graham cracker crumbs
- 1/4 cup finely chopped hazelnuts, almonds, pecans or walnuts
- 1 tablespoon sugar
- Pinch of salt
- 3 tablespoons melted butter
- For Filling:
- 1 pound cream cheese, room temperature
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For Topping:
- 16 ounces sour cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Raspberry Topping or Toblerone Topping, optional (see recipe)
FOR CRUST: Preheat oven to 350 degrees F. Combine all ingredients for crust in medium bowl. Stir well with fork. Divide crumb mixture evenly among 4 (4.5-inch) springform pans. Using fork, press mixture evenly over bottom. Place pans on baking sheet and bake crusts until lightly golden, about 5 minutes.
FOR FILLING: Beat cream cheese and sugar in large bowl until smooth and well mixed. Beat in eggs and vanilla. Pour batter into pans, dividing evenly. Bake until just gently set, about 25 minutes.
FOR TOPPING: Stir sour cream, sugar and vanilla in small bowl until well blended. Divide topping evenly among cheese cakes. Bake until topping is set, about 8 minutes. Cool completely. Refrigerate overnight.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
1001 calories; 81g total fat; 304mg cholesterol; 585mg sodium; 54g carbohydrates; 2g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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