Tootsie Roll Cheesecake Ingredients
1 2/3 cups Graham cracker crumbs
1 1/2 cups granulated sugar, divided
1/4 cup butter, softened
32 ounces cream cheese, softened
1 cup dairy sour cream
Juice of 1 lemon
1 teaspoon vanilla extract
8 ounces Tootsie Rolls
1/3 cup whipping cream Instructions
Combine Graham cracker crumbs, 1/4 cup of sugar and the butter; mix well.
Lightly butter a 10-inch round, 2-inch deep cake pan (do not use spring-form pan as the
batter is too thin). Press crumb mixture evenly into bottom of pan.
Beat cream cheese with remaining 1 1/4 cups sugar until smooth, scraping sides
of bowl often.
Add eggs, one at a time, beating well after each addition.
Add sour cream, lemon juice and vanilla extract, beating well until smooth.
Melt Tootsie Rolls in top of a double boiler; stir in cream, then add to cream
cheese mixture, mixing well. Pour over crust.
Place cake pan in another large, deep
pan; pour water around cake pan to a depth of about 1 1/2 inches.
Bake in a 300 degrees F oven for about 2 hours or until center is set and a wooden pick inserted
near the center comes out clean.
Cool, then chill several hours or overnight.
To remove from pan, heat outside of pan slightly and cake will drop out. Re-invert
onto serving platter.
Yield: 16 servings
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