- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the cracker crumbs and butter; coat the bottom of a 9 inch springform pan.
- In a large bowl, mix cream cheese and sugar until smooth. Stir in eggs, sour cream, heavy cream, and vanilla. Pour into pan.
- Bake for 1 hour and 15 minutes. Turn off oven and let cake remain in closed oven for another 1 hour and 15 minutes. Take out and cool to room temperature. Refrigerate for 3 to 4 hours before serving.
Per Serving: 323 calories; 26.6 16.5 5.5 117 175 Full nutrition
ReviewsRead all reviews 4
I was making 2 cheesecakes and didn't have enough cream cheese to finish my 2nd one. I went looking for a recipe that only used 3 cream cheeses and this one came up. I baked both and this one tu...
Followed the directions with no changes made. The cheesecake while baking, unfortunately overflowed quite a bit - drippings everywhere on the bottom of my oven. It settled back down though. A...
I made this recipe exactly as written. The cheesecake collapsed and the texture was grainy. I should have been wary since this recipe has been on this site for many years and has never taken off...