Recipe Time! Cheesecake

Chicago Cherry Cheesecake

If you’ve been following along with me on Chi@Glance you know I have a sweet tooth. Although I can cook…I LOVE to bake! Sweets are definitely my kryptonite. One of my favorite things to make is New York Cheese Cake. Well…let’s change the name to Chicago Cherry Cheesecake.  Hope you enjoy this yummy treat as much as I do. I love to make my crust from scratch as well. You’ll want to have a 9 inch spring form pan to bake the cheesecake in. Also, if you’re not a fan of cherries feel free to top the cheesecake with another topping you like.

Homemade Pie Crust

Ingredients for Pie Crust
1 ½ cups of finely ground graham cracker crumbs
1/3 Cup of White Sugar
6  teaspoons Butter, melted
½ Teaspoon Ground Cinnamon (optional)

Directions for Pie Crust
Grease a 9 inch spring form pan.

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch Springform Pan
Ingredients for Cheese Cake 

(4) 8 ounce packs of cream cheese
1 ½ Cups white sugar
¾ cup of milk
4 Eggs
1 Tablespoon Vanilla Extract
1 Cup of Sour Cream
¼ Cup of all purpose flour

Directions for Chicago Cherry Cheese Cake
Preheat oven to 350 degrees

In a large bowl mix cream cheese with sugar until smooth.

Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.

Mix in sour cream, vanilla, and flour until smooth.

Pour filling into prepared pie crust.

Bake in preheated oven for 1 hour. Turn oven off and let cheesecake cool in oven with door closed for 3 hours. (This prevents cracking). Chill in refrigerator until serving.

ENJOY!

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