Friday, October 16, 2009

Cinnamon Sparkled Cheesecake

Cinnamon Sparkled Cheesecake

3 cups coarse Keebler Cinnamon Crisp Cracker crumbs
1/2 cup butter or margarine, melted
1 (15 ounce) container Ricotta cheese
8 ounces cream cheese
4 eggs, lightly beaten
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons Keebler Cinnamon Crisp Cracker
crumbs to sprinkle on top
In medium mixing bowl, combine crumbs and butter. Stir with a fork to blend. Press mixture over
bottom and up sides of greased 9−inch springform pan.
In large mixing bowl, beat Ricotta and cream cheese together until smooth. Add eggs, sugar, vanilla
extract and salt; beat until thick and smooth. Pour cheese mixture over crumbs in springform pan.
Bake in preheated 325 degree F oven for 1 hour and 15 minutes or until knife inserted near center
comes out clean. Cool 20 minutes in pan before removing sides. Cool completely and refrigerate until
ready to serve. Sprinkle top with Keebler Cinnamon Crisp Cracker crumbs, if desired.

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