Shelley's Cheesecake

Shelley H.
Course Dessert


  • 2 cups graham cracker crumbs
  • 1 cup melted butter or margarine
  • 4 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 ½ cups sugar mix with tsp cinnamon
  • 3-4 8 ounce packages cream cheese, softened the 4th package makes a denser, richer cake
  • ¼ cup scant flour
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup sour cream


  • In a small bowl mix graham cracker crumbs, margarine, and sugar mixture. Press onto bottom and sides (3/4 of the way up) of a 9-inch springform pan. Chill while preparing cake.
  • In a large mixing bowl beat cream cheese on medium speed until fluffy. Add sugar, flour and vanilla. Beat until combined. Add eggs, one at a time beating until just mixed. At low speed, beat in sour cream.
  • Pour into crust.
  • Bake at 325 for about an hour to an hour and fifteen minutes until center is almost set.
  • Cool on wire rack for 30 minutes. Loosen sides of pan. Continue cooling.
  • Refrigerate at least three hours. Serve plain or with topping.

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm
Sunday 1pm - 5pm