Cayla's Cheesecake


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For the crust: 6 Honey Maid Honey Grahams, finely crushed (about 1 cup) 3 Tbsp. sugar 3 Tbsp.butter or margarine, melted For the filling: 5 pkg.(8 oz. each) Philadelphia Cream Cheese, softened 1 cup sugar 3 Tbsp. flour 1 Tbsp. vanilla 1 cup ricotta cheese 4 egg yolks* 4 egg whites* dash of cinnamon dash of nutmeg *room temperature

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Heat oven to 325°F. 1) Grease a 9 in. springform pan. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. 2) Meanwhile, beat room temperature cream cheese, 1 cup sugar, flour, nutmeg,cinnamon and vanilla with mixer until blended. Add ricotta cheese; mix well. Add egg yolks, 1 at a time, mixing on low after each just until blended. Beat egg whites until soft peaks form then gently fold into cream cheese mixture.Pour into cooled crust. 3) *Bake 1 hr & 10 min. or until center is almost set. Run knife around the edge of the pan to loosen the cake and cool completely. Refrigerate 4 hours. Remove side from pan before cutting to serve. * When baking the cheesecake, use a water bath. Fill a roasting pan with hot water and place it on the bottom rack of the oven below the cheesecake. This helps it bake evenly and prevents cracks.