I love cheesecake and I’ve been wanting to make one for as long as I can remember, at least five or six years if not longer. I always thought it was going to be so much work I never gave it a shot. Until now! For New Year’s Eve Steve and I threw a little get together with some close friends and I decided this would be the perfect opportunity to try out this recipe that I’ve been holding onto for a couple of weeks. So the night before the party I rolled my sleeves up and dove right in! It wasn’t too terribly bad, I think the worst part was getting the egg whites beaten till stiff peaks formed! Good thing the Kitchen Aid was on the job, I wasn’t about to stand there for 15 minutes for that process. Many compliments were given and it was a hit. The best compliment was the next day, when Steve tried a bite and LOVED it! He loved it so much he said from now on he will be requesting it for his “birthday cake” for me to make him!
Best Ever Cheesecake
- 1 1/3 c. vanilla wafers crushed
- 6 tbsp. butter melted
- 5 tbsp. sugar
- 1/4 c. coconut
- 4 eggs separated
- 3 8 oz pkgs. cream cheese
- 1 c. sugar divided (3/4 & 1/4)
- 1 tsp. vanilla
- 1 pint sour cream
- 1 can pie filling your favorite flavor
Preheat oven to 350 F. Grease sides and bottom of 9x3-inch aluminum springform pan.
Combine crust ingredients and cover bottom of pan.
Beat egg whites till stiff and set aside. In large mixing bowl combine cream cheese, egg yolks, 3/4 c. sugar, and vanilla. Beat until smooth. Fold in egg whites. Place in pan and bake 40-50 minutes, till slightly brown.
Remove from oven and pour the sour cream mixed with 1/4 c. sugar slowly over the top. Return to oven at 475 F for 5 minutes.
Remove from oven and cool. When cool, remove from pan and top with pie filling.
Refrigerate at least 12 hours before serving.