← All recipes

Tin Roof Cheesecake

Tin Roof Cheesecake comes together with Sugar, Butter Melted, Cream Cheese, Whipping Cream, and Chocolate Sauce Hot Fudge. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 5 tbsp
• 32 oz
• 1 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   GRAHAM CRACKERS and 1/2 cup

3. 3

   Mix and pat into 10 ″

4. 4

   Springform pan (bottom and -up sides).

5. 5

   CAKE 32 oz CREAM CHEESE (good quality),

6. 6

   Remove from Package, place into pyrex

7. 7

   Bowl and Microwave for 2 minutes on -high)

8. 8

   1 c SUGAR 5 JUMBO EGGS, REMOVE FROM -SHELL and warm in Microwave for 25 seconds.

9. 9

   Beat the cheese until light. Add sugar and beat again. Add eggs, one at a time, beating after each.

10. 10

    Add cream, cornstarch, vanilla and mix well. Stir in nuts (optional).

11. 11

    Pour into prepared pan. Drop sauce in spoonful at a time and swirl with a knife.

12. 12

    Bake at 350-degrees for 1 hour or so with a pan of water at the bottom of the oven to keep the humidity high.

13. 13

    When possible let the cake cool in the oven with the door ajar but run a knife around the edge of the cake to loosen from pan BEFORE it cools or it will crack down the middle.