New Year's Eve

 We are celebrating New Year's Day by making a special cheesecake to share with neighbors.  Paul's mother, Mildred, won awards at the Vermont Farm Show with this, and the recipe has been missing since she passed away.  Paul's sister found it recently in an old box.  Here it is:

Mildred’s Award-winning Cheesecake

 

Crust

Mix and press into 8” springform pan:

          22 single graham crackers, rolled fine (or 2 c. crumbs)

          1 T. sugar mixed with a little cinnamon

          1 stick melted butter

Bake @ 350 for 6 minutes.  Cool.

Filling

Mix with mixer until smooth:

          2   8 oz. packages of cream cheese, softened

          1 T. vanilla

          2 eggs, beaten

          1 c. sugar

Pour into cooled crust and bake @ 350 30 min.  Turn oven off and allow to cool for one hour.  Do not open the oven door.

Topping

Mix:

          1 pt. sour cream

          2 T. sugar

          2 T. vanilla

Pour over cake

Sprinkle on:

          ¼ c, sugar mixed with ¼ t, cinnamon

Bake @ 350 for 6 minutes.

Cool in refrigerator for at least 10 hrs. before serving.

Now you can see why we are making it today - it needs all that cooling time.  Licking the beaters, I can attest to its deliciousness!  Happy New Year!