Waldorf's Sour Cream Cheesecake

By Donna Halcarz, allrecipes

"A wonderful and easy cheesecake recipe my mother-in-law made for the holidays and special occasions."  

Nutrition: 

16 servings 366 cals

Ingredients:
Crust:
    7 ounces vanilla wafers, crushed
    1/2 cup margarine, melted
    2 tablespoons white sugar
    1 pinch ground cinnamon
  
Filling:
    2 (8 ounce) packages cream cheese, softened
    1 (3 ounce) package cream cheese, softened

    1 cup white sugar
    2 tablespoons lemon juice
    4 eggs
   
Topping:
    1 pint sour cream
    2 tablespoons white sugar
    1 teaspoon vanilla extract
 

Prep- 30 m
 

Cook- 40 m
 

Ready In- 2 h 10 m
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Directions:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix vanilla wafers, margarine, 2 tablespoons sugar, and cinnamon together in a bowl; press into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until lightly browned, about 10 minutes.
• Beat the two 8-ounce packages and 3-ounce package cream cheese with 1 cup sugar and lemon juice until smooth. Beat eggs, 1 at a time, into cream cheese mixture, stirring well after each addition; spread over crust.
• Bake in the preheated oven until middle of cheesecake is set, 25 to 30 minutes; cool for 10 minutes.
• Increase oven temperature to 475 degrees F (245 degrees C).
• Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake.
• Bake until topping is set, about 5 minutes. Cool cheesecake to room temperature and refrigerate until serving.

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