READY IN: 55mins
INGREDIENTS
1⁄2 cupbutter (softened) 1⁄4 cupsugar 1cupall-purpose flour 5 (8 ounce) packages cream cheese 3eggs 1 1⁄2 cupssugar (or sugar substitute that is 1 — 1) 2 -3teaspoonspure vanilla extractNUTRITION INFO
Serving Size: 1 (235) g
Servings Per Recipe:8
Calories: 843.4
Calories from Fat 558 g 66 %
Total Fat 62.1 g 95 %
Saturated Fat 35.3 g 176 %
Cholesterol 256.4 mg 85 %
Sodium 584.6 mg 24 %
Total Carbohydrate61.7 g 20 %
Dietary Fiber 0.4 g 1 %
Sugars 48.5 g 193 %
Protein 12.5 g 25 %
DIRECTIONS
Preheat oven to 400°.Shortbread Crust:Cream butter & sugar together, then add flour & combine until it forms a crumbly mixture.Press the mixture into the bottom of a 9-inch spring form pan.Cool in refrigerator for 10 minutes.Bake in the oven for 15 minutes on middle rack.Remove from oven.Lower oven heat to 350°.Cheesecake Filing:Mix cream cheese well.While mixing, pour in a little sugar at a time till combined.Continue mixing while adding eggs & vanilla extract.Add filling over the shortbread crust & smooth out the top.Bake on middle rack for 40 minutes (do not remove from oven).Turn off, and open the oven door slightly for 30 minutes to allow the cheesecake to slowly cool down.Chill in refrigerator for 8 hours before serving.Source: Read Full Article
