Hoka Cheesecake
“The Hoka Cheesecake, named for a beloved local theater, is pretty addicting. It’s one of the first recipes I learned when I moved here. For a finishing touch, I sprinkle a few crust crumbs on top.” —Beth Ziegenhorn, Oxford, Mississippi
| Servings | Prep Time | Cook Time |
| 12servings | 35minutes | 50minutes + chilling |
| Servings | Prep Time |
| 12servings | 35minutes |
| Cook Time |
| 50minutes + chilling |
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 1/2 cup unsalted butter melted
- FILLING:
- 3 packages cream cheese softened, 8 ounces each
- 1 cup sugar
- 1/2 cup unsalted butter melted
- 3 tbsp vanilla extract
- 3 large eggs room temperature, lightly beaten
- TOPPING:
- 1/2 cup sour cream
- 2 tbsp sugar
- 1 tbsp vanilla extract
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in butter and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking sheet.
- Bake until centre is almost set, 45-50 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
- Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Recipe Notes
Nutrition Facts
1 slice: 541 calories, 39g fat (22g saturated fat), 156mg cholesterol, 307mg sodium, 39g carbohydrate (30g sugars, 1g fibre), 7g protein.
