Cream Cheese Cake

 

Ingredients:

FOR THE CUT:

• 1 ½ cups ground biscuits

• 1/3 cup white sugar

• 6 tablespoons unsalted butter, melted

• 1/2 teaspoon cinnamon (optional)

FOR THE FILLING:

• 2 (8 -ounce packages cream cheese, softened

• 1 cup white sugar

• 1 teaspoon vanilla extract

• 2 tablespoons all-purpose flour

• 2 eggs

• 1/2 cup sour cream

FOR topping (OPTIONAL):

• 1 cup sour cream

• 2 Tbsp white sugar

Instructions:

 

PREPARE CUT:

1. Preheat your oven to 350°F (175°C).

2. Mix graham cracker crumbs, 1/3 cup sugar, melted butter, and cinnamon (if using) in a medium bowl until well

combined.

3.Press the mixture firmly into the bottom and sides of a 9-inch cake pan.

4. Bake in the preheated oven for 8-10 minutes until firm and lightly golden brown. Remove from oven and allow

to cool while you prepare the filling.

MAKE FILLING:

1.Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Gradually add 1 cup sugar

and flour and beat until smooth. Add vanilla extract.

2. Add the eggs one at a time, beating well after each addition.Blend in the sour cream until the filling is smooth

and well-combined.

3. Pour the filling into the cooled crust, smoothing the top with a spatula.

BAKE:

1. Reduce oven temperature to 325°F (165°C).2. Bake the pie for 35-40 minutes, or until the center is almost set

but still slightly jiggly. Avoid overbaking, as the pie will set further as it cools.

ADD THE TOPPING (OPTIONAL):

1. Mix together 1 cup sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl.Spread over the

top of the pie.

2. Return the pie to the oven and bake for an additional 10 minutes.

COOL AND CHILL:

1. Remove the pie from the oven and cool on a wire rack.Once the cake has reached room temperature, cover

and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set properly