homemade cheesecake
2 cups crushed pretzels
2/3 cup butter (melted)
2 T brown sugar
Directions:
Place crushed pretzels in medium mixing bowl. Add brown sugar and pour in melted butter. Mix together. Once fully incorporated, press into the bottom of the spring form pan.
Directions:
Place crushed pretzels in medium mixing bowl. Add brown sugar and pour in melted butter. Mix together. Once fully incorporated, press into the bottom of the spring form pan.
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| *I mashed the pretzels the best I could, then put what I hand mashed (above) in a plastic bag and rolled with a rolling pin
24 oz weight cream cheese, softened to room temp
3/4 cup sugar
3 T all purpose flour
3 whole eggs
1 T vanilla
1 cup sour cream
Directions:
Place cream cheese in large mixing bowl and beat with an electric mixer at medium speed until creamy.
Combine sugar and flour in a small bowl then add it to the cream cheese mixture and continue to beat until combined. With mixer running, add eggs one at a time, beating until incorporated.
Add vanilla and sour cream, beat 2 minutes, scraping down sides and bottom of the bowl if necessary.
Pour the filling over the prepared crust. Bake for 50-55 minutes or until center is set. Remove from oven to a wire rack to cool for 1 hour. Run a knife around edge of cheesecake pan and remove. Refrigerate at least 4 hours before serving.
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