My Favorite Cheesecake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/4 cup Granulated sugar
  • 2 tsp Vanilla

• Snacks

  • 1 3/4 cups Graham cracker crumbs

• Dairy

  • 1/3 cup Butter
  • 3 8 oz.packages Cream cheese
  • 1 cup Ricotta cheese, part skim

Found on somethingswanky.com

Ingredients

• 1-3/4 cups Graham Cracker Crumbs
• 1/3 cup butter, room temperature
• 1/4 cup granulated sugar
• 1 cup granulated sugar
• 3 - 8 oz.packages Cream Cheese, softened
• 1 cup part-skim ricotta cheese
• 2 tsp. vanilla
• 3 eggs

Directions

• Preheat oven to 350°F.
• Mix graham cracker crumbs, butter and 1/4 cup of the sugar (I pulse these ingredients all together in the food processor right after I make the graham crumbs). Press firmly onto bottom and 2-1/2 inches up side of a spring form pan; set aside.
• Beat cream cheese and the remaining 1 cup sugar in large bowl with electric hand mixer on medium speed until smooth and creamy. Add ricotta cheese and vanilla; mix well.
• Add eggs, one at a time, beating on low speed after each addition just until blended.
• Pour into crust.
• Bake for 60-70 minutes or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour.
• Remove cheesecake from oven; cool completely.
• Refrigerate at least 4 hours or overnight.
• Loosen cheesecake from rim of pan; remove rim.
• Store leftover cheesecake in refrigerator. Serves 16.