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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 2 cups graham cracker crumbs 6 tbsp. melted butter
Filling: 16 ounces cream cheese, softened 1/2 cup sugar 2 large eggs 1/2 tsp. vanilla extract 8 ounce container spreadable Brie cheese without rind(such as Alouette), room temperature
Directions
For Crust: Wrap the outside of an 8 inch springform pan trightly with foil. Place graham crumbs in a food processor. Add melted butter and blend until evenly moistened. Press the crust mixture into the bottom of the prepared pan. Freeze crust while preparing filling.
For Filling: Preheat oven to 300 degrees. Beat together cream cheese and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla. Stop mixer and add Brie. Beat Filling on medium low speed until Brie is just combined. Pour the filling over the prepared crust. Place the springform in a large roasting pan. Add enough hot water to come halfway up sides of the springform. Bake cheesecake about 45 to 60 minutes until set. Remove the cheesecake from the water bath and discard foil. Refrigerate cheesecake at lest 6 hours or overnight.
Run a knife around the inside edge of the cheesecake. Carefully remove the springform pan sides. Slice cheesecake with a warm knife and serve.
Serves 8 to 10.
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