New York-Style Cheesecake

New York-Style Cheesecake
Servings: 16 Prep 30 mins Bake 350°F 1 hr 10 mins to 1 hr 15 mins Chill overnight

Ingredients

Crust:
  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 3/4 cup pecans, finely chopped
  • 2 tablespoons light-brown sugar
  • 1/4 teaspoon ground cloves
  • 6 tablespoons butter, melted
Filling and Topping:
  • Filling and Topping:
  • 32 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 4 eggs
  • Grated rind from 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
Sauce:
  • Sauce:
  • 2 cans (8 ounces each) crushed pineapple packed in juice
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch

Make It

1. Heat oven to 350 degrees F.

Crust:

2. In bowl, mix crumbs, pecans, sugar, and cloves. Stir in butter. Press over bottom and halfway up sides of 9-inch springform pan. Refrigerate.

Filling:

3. In bowl, beat cream cheese 1 minute. Add sugar and cornstarch; beat until smooth, 3 minutes. Beat in eggs, one at a time. Beat in rind, juice and vanilla. Pour into crust.

4. Bake in 350 degree oven 55 to 60 minutes. Spread sour cream over top. Bake 15 minutes. Run thin knife around edge of cake. Let cool in pan on rack. Cover; refrigerate overnight.

Sauce:

5. Drain pineapple over saucepan. Stir in water, sugar and cornstarch to dissolve sugar. Boil until thickened, 1 minute. Stir in pineapple. Let cool. Refrigerate until serving. Makes 16 servings.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 484, Fat, total (g): 33, chol. (mg): 133, sat. fat (g): 18, carb. (g): 41, fiber (g): 1, pro. (g): 8, sodium (mg): 259, Percent Daily Values are based on a 2,000 calorie diet.