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

Hoka CheesecakeTaste of Home
Servings Prep Time Cook Time
12servings 35minutes 50minutes + chilling
Servings Prep Time
12servings 35minutes
Cook Time
50minutes + chilling
Portions: servings
Portions: servings
  1. 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.
  2. 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.
  3. Bake until centre 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.
  4. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Recipe Notes

Nutrition Facts
1 slice: 541 calories, 39g fat (22g saturated fat), 156mg cholesterol, 307mg sodium, 39g carbohydrate (30g sugars, 1g fibre), 7g protein.