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    DECADENT CHEESECAKE


    Source of Recipe


    I Can't Believe It's Not Butter! ®

    List of Ingredients




    2 cups graham cracker crumbs
    2 cups sugar
    1/2 tsp. ground cinnamon
    6 Tbsp. PLUS 1/2 cup I Can't Believe It's Not Butter!® Spread, melted
    4 packages (8 oz. ea.) cream cheese, softened
    1/4 cup all-purpose flour
    1/4 cup lemon juice
    7 eggs, slightly beaten
    2 cups heavy or whipping cream
    1/2 cup evaporated milk
    2 tsp. vanilla extract

    Recipe



    On bottom rack in oven, place 13 x 9-inch pan filled halfway with water. Preheat oven to 325°.

    In medium bowl, combine graham cracker crumbs, 1/2 cup sugar and cinnamon. Blend in 6 tablespoons melted I Can't Believe It's Not Butter!® Spread. In 10-inch springform pan, press crumb mixture on bottom and halfway up sides; set aside.

    In large bowl, with electric mixer, beat cream cheese and remaining 1-1/2 cups sugar 3 minutes or until smooth. Beat in remaining 1/2 cup melted Spread, flour and lemon juice. Gradually beat in eggs, cream, milk and vanilla until smooth. Pour into prepared pan. Arrange pan on middle rack in oven.

    Bake 1 hour. Decrease oven temperature to 300° and bake an additional 30 minutes or until almost set in center. Turn off oven without opening the door and let cheesecake stand in oven 1 hour. On wire rack, cool completely. Cover and refrigerate overnight. Best if made 1 day ahead.
    Serves: 12


 

 

 


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