NOTE: Rumor has it that this cheesecake was once on the menu of the exclusive Sheraton Hotel in St. Louis, Missouri. It is one of the best cheesecakes I have ever tasted. Served with Pineapple Sauce, this dessert is truly a “mouthful of bless.”
- 2 cups cinnamon graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
- 4 (8-ounce) packages of cream cheese
- 1 cup, plus 2 tablespoons sugar
- 1 teaspoon pure vanilla
- 4 large eggs
- 1 (8-ounce) carton sour cream
- ¼ cup sugar
- 1 teaspoon lemon juice
- 1 (20-ounce) can crushed pineapple, undrained
- 2 tablespoons cornstarch
- 1/3 cup sugar
- ½ teaspoon vanilla
- 2 tablespoons butter
- Preheat oven to 325-degrees. Combine graham cracker crumbs, sugar and butter in a small bowl; mix until well blended. Using a 10-inch springform pan, place the crumbs in the bottom of the pan. With the bottom of a cup or juice glass, pat the crumb mixture on the bottom and up the side of the pan. Set crust aside.
- In large mixing bowl of an electric mixer, beat the cream cheese one bar at a time, adding a little of the sugar with each bar of cream cheese for a smoother beating. Scrape the mixing bowl down often and return to beating until all 4 cream cheese bars and all the sugar have been used. Next, add the vanilla and continue to beat adding the eggs one at a time. The batter should take on a satin-like mixture. Pour filling over the crust and bake 1 hour and 10 minutes, or until set in the middle. Cheesecake may form creaks on top, which is normal. Remove from oven and let cool completely.
- Release the spring from the cheesecake and run butter knife around edge of the cheesecake to remove outer pan. Place cheesecake on a large round platter. Using a large flat knife, lift the pan and loosen the crust from the bottom pan and gently slide onto the platter.