Arizona State Fair Cheesecake
Source of Recipe
Vernalisa
2 cups finely crushed graham crackers
1 1/2 tsp. cinnamon
1/2 cup sugar
1/2 pound melted butter, (1 stick)
Butter a springform pan liberally. In a small bowl combine all ingredients. Line pan firmly with crumb mixture, covering bottom and up the sides to about 2". Crumbs should be about1/4" thick. Put in freezer to chill, or into oven and bake for 10 minutes at 350 degrees. Both ways work. Set aside.
2 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 ctn. (16 oz.) sour cream
4 eggs
In a large mixer bowl combine the first 4 ingredients. Add eggs and beat on medium speed until mixture is blended and smooth.
Pour into graham crust and bake at 350 degrees for 40 minutes. Then turn oven off. Let cheesecake stay in oven for 1 1/2 to 2 hours. Do not open door.
8 oz. cream cheese, softened
1 teaspoon vanilla
1 small can of crushed pineapple, drained well
1/3 cup sour cream
2 tablespoons sugar
In a small mixer bowl, combine ingredients and whip at high speed for 5 minutes. Spread on top of cooled cake. Decorate with a slice of pineapple and fresh raspberries.
Keep cheesecake refrigerated; it is best after 2nd day.
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