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!
Ingredients
Crust
- 1 1/3 c. vanilla wafers crushed
- 6 tbsp. butter melted
- 5 tbsp. sugar
- 1/4 c. coconut
Filling
- 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
Instructions
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Preheat oven to 350 F. Grease sides and bottom of 9x3-inch aluminum springform pan.
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Combine crust ingredients and cover bottom of pan.
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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.
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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.
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Remove from oven and cool. When cool, remove from pan and top with pie filling.
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Refrigerate at least 12 hours before serving.
