Tootsie Roll Cheesecake
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
Combine graham cracker crumbs, 1/4 cup of sugar and the butter; mix well.
Lightly butter a 1O-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 degree 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
To remove from pan, heat outside of pan slightly and cake will drop out.
Re-invert onto serving platter.
Makes 16 servings