Easiest Way to Prepare Yummy Ed's New York Style Cheesecake

Ed's New York Style Cheesecake.

You can brewing brew Ed's New York Style Cheesecake proving 26 method as well as 15 so. Here you are effect.

compound of Ed's New York Style Cheesecake

1. You need of (For 9-inch Spring Pan Recipe) 😊.
2. Prepare of CRUST INGREDIENTS:.
3. You need 1½ c. of crushed graham crackers (about ⅓ box of crackers).
4. It's 2 T. of sugar.
5. It's 2 T. of cinnamon.
6. It's 3 T. of melted butter.
7. It's of (For 10-inch Spring Pan Recipe) 😊.
8. It's of CRUST INGREDIENTS:.
9. It's 2¼ c. of crushed graham crackers (about 2/3 box of crackers).
10. It's 3 T. of sugar.
11. You need 3 T. of cinnamon.
12. You need 5 T. of melted butter.
13. You need of (For 9-inch Spring Pan Recipe) 😊.
14. It's of FILLING INGREDIENTS:.
15. Prepare 2 (8 oz) pkgs of cream cheese (Philadelphia cream cheese).
16. Prepare 1 c. of sugar.
17. It's 3 of medium eggs.
18. It's 1 pint of sour cream (2 cups).
19. Prepare 1 t. of vanilla extract (imitation acceptable).
20. It's of (10-inch Spring Pan Recipe) 😊.
21. You need of FILLING INGREDIENTS:.
22. You need 3 (8 oz) pkgs of cream cheese (Philadelphia cream cheese).
23. You need 1½ c. of sugar.
24. You need 4 of large eggs.
25. You need 1½ pints of sour cream (3 cups).
26. It's 2 t. of vanilla extract (imitation acceptable).

Ed's New York Style Cheesecake ingredients

1. Follow same instructions for each recipe!.
2. INSTRUCTIONS FOR FILLING (Use electric mixer): Hand break or cut cream cheese into chunks and place in mixing bowl.
3. Add sugar and vanilla.
4. Mix until smooth.
5. Add and mix 1 egg at a time until smooth.
6. Add and mix sour cream until smooth (not the highest speed to avoid air bubbles.
7. Pour filling into pan and spread evenly.
8. Bake at 375 for 40 minutes..
9. Turn oven off and let cool in oven for 2 hours (can extend cooling time in oven the next time if cheesecake if too soft in the middle. Every oven is different) (DO NOT open oven door during cooling.).
10. Remove, cover pan with foil or press-and-seal clear cling wrap, and refrigerate 24 hours. (Best after 48 hours).
11. INSTRUCTIONS FOR CRUST: Grease spring pan with butter. (hand in sandwich bag works).
12. Place crackers in gallon bag and crush fine with rolling pin..
13. Spoon mix cracker ingredients and press moistened crumbs half way up the side of the pan, and the rest on the bottom with spoon..
14. (For 8-inch Spring Pan Recipe) 😊.
15. Use ingredients for 9" cake and same oven temporature. The cool-down period is just 1-hour..