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French Vanilla Cheesecake Recipe

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This classic New York-style is rich and dense. Follow the cooling directions to prevent the top from cracking.
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Servings:
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Ingredients
  • 1 1/4 cups sugar, divided
  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 tablespoon McCormick® French Vanilla Blend
  • 3 eggs
  • 1 cup sour cream
Directions
PREP
15 mins
COOK
1 hr

1. Preheat oven to 350°F (or to 325°F if using a dark nonstick springform pan). Mix crumbs, 1/4 cup sugar and butter in small bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

2. Beat cream cheese, remaining 1 cup sugar and French Vanilla Blend in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in sour cream. Pour into crust.

3. Bake 1 hour or until center is almost set. Turn off oven. Leave cheesecake in oven 1 hour. Remove from oven. Cool completely in pan on wire rack.

4. Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

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Nutrition (per serving)
Calories: 447 Calories
Fat: 31 Grams
Protein: 7 Grams
Cholesterol: 140 Milligrams
Carbohydrates: 35 Grams
Sodium: 335 Milligrams
Fiber: 0 Grams
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