Prep 20 mins
Cook 30 mins
Found this in Good Housekeeping Magazine, May, 2006. From Lindell Hughes of Neosho, Missouri. She made this as a young girl for a 4-H competition and her recipe eventually won a prize at the state fair. It is made in a 13" X 9" glass or ceramic baking dish. Cooling and chilling time not included in estimates nor is the extra hour in the oven after baking.
- Preheat oven to 350 degrees F. In a 13" X 9" ceramic or glass baking dish, mix crumbs, butter, cinnamon, and 1/2 cup of the sugar until crumbs are moistened. Reserve 1 cup of the crumb mixture. Press remaining mixture firmly onto the bottom of dish.
- In a large mixing bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 teaspoons of salt, and remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended.
- Pour cream cheese mixture over the crumb crust and spread evenly. Bake 20 minutes. Remove cheesecake from oven and sprinkle with reserved crumb mixture. Return to oven; bake 10 minutes longer. Turn off oven and leave cake inside the oven for 1 hour. Remove the cake and cool completely on a wire rack. Cover and refrigerate until well chilled, at least 3 hours or overnight.
I saw also saw this recipe in Good Housekeeping magazine and thought about making it. I have recently moved to New Jersey, and my husband was craving for a cheesecake. Unfortunately, I left my springform pan back in Georgia, and needed a cheesecake recipe that could be baked in a regular baking dish. My husband and in-laws from India really enjoyed this recipe. It is quite easy to make, great for a crowd. Adding a strawberry or blueberry topping would also be nice. Thank you Oolala for posting this recipe.
My mother-in-law, Cindy, ate the whole thing!!! I couldn't believe it!!! EXCELLENT