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Hoka Cheesecake

The Hoka Cheesecake, named for a beloved local theater, is pretty addicting. It's one of the first recipes I learned when I moved here. For a finishing touch, I sprinkle a few crust crumbs on top. —Beth Ziegenhorn, Oxford, Mississippi
  • Total Time
    Prep: 35 min. Bake: 50 min. + chilling
  • Makes
    12 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons vanilla extract
  • 3 large eggs, room temperature, lightly beaten
  • TOPPING:
  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract

Directions

  • Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in butter and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking sheet.
  • Bake until center is almost set, 45-50 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer.
  • Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts
1 slice: 541 calories, 39g fat (22g saturated fat), 156mg cholesterol, 307mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 7g protein.
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  • JesseYancy
    Jun 16, 2015

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