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This recipe is adapted from the Pope cookbook, 1958 edition. The only addition is the cinnamon applied to the first baked layer. It takes a little time to make but is well worth it, we think.
For the crust, combine the first three ingredients and mix well. Press into a greased 9-10 inch springform pan, bringing it up along the sides to about 1 inch from top of pan. Keep the crust in the refrigerator, or cool place, while preparing filling.
For the filling, combine the next four ingredients and beat until smooth with an electric mixer or heavy wooden spoon. Pour into pan, spread until smooth and uniform over the crust.
Bake in preheated oven at 375F degrees for 20 minutes. Remove from oven, place on cake rack, and let stand in room temperature for about 15 minutes. Raise oven temperature to 475F degrees.
About a minute or two before time is up, prepare the second part of the filling, using the final three ingredients (sour cream, sugar, vanilla). Generously sprinkle cinnamon on top before the second filling is applied.
To pepare the second part of the filling, with a spoon, mix the ingredients only until well blended. Pour over the cool baked first part of filling, starting from the side to center by tablespoonfuls. Spread evenly, as gently as possible. The whole top should be covered.
Bake in 475F degree oven for 10 minutes. Remove from oven and let sit at room temperature for 5 to 6 hours. Store in refrigerator and serve the next day. Cover with waxed paper before putting into the refrigerator, careful not to let the waxed paper touch the topping.
To keep the waxed paper from touching the filling, I place toothpicks around the edge of the crust.
It is wise to set out all the ingredients 30 minutes before preparing the cheesecake.
This recipe was provided by Ruth Reace from Westampton.