Arizona State Fair Cheesecake
  • Crust:
  • 2 cups finely crushed graham cracker crumb
  • 1-1/2 teaspoons cinnamon
  • 1/2 cup sugar
  • 1 cup butter, melted
  • Filling:
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 carton (16 oz.) sour cream
  • 4 eggs
  • Topping:
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 teaspoon vanilla
  • 1 small can crushed pineapple, drained well
  • 1/3 cup sour cream
  • 2 tablespoons sugar
  1. Crust: Butter a springform pan liberally. In a small bowl, combine all ingredients. Line pan firmly with crumb mixture, covering bottom and up the sides to about 2 inches. Crumbs should be about 1/4-inch thick. Put in freezer to chill or into oven and bake for 10 minutes at 350ºF. Both ways work. Set aside.
  2. Filling: In a large mixer bowl, combine the first 4 ingredients. Add eggs and beat on medium speed until mixture is blended and smooth. Pour into graham crust and bake at 350ºF for 40 minutes. Then turn oven off. Let cheesecake stay in oven for 1-1/2 to 2 hours. Do not open door.
  3. Topping: In a small mixer bowl, combine ingredients and whip at high speed for 5 minutes. Spread on top of cooled cake. Decorate with a slice of pineapple and fresh raspberries. Keep cheesecake refrigerated; it is best after 2nd day.