Lion House Cheesecake

We finally sold our house in The South! To mark the occasion, the kids wanted to have a "house selling party".  Upon further discussion, the boys came up with this list of requirements for the party:

• Balloons
• Streamers
• Cheesecake
• A zip line going from the kitchen to the downstairs family room

The balloons and streamers were pretty easy to agree to.  But unfortunately the zip line had to be nixed due to safety concerns.  Thankfully, the kids were pacified about the lack of a zip line when I committed to making cheesecake.

My family has been making this cheesecake recipe for as long as I can remember.  I'm pretty sure my first bite of cheesecake ever was a product of this recipe.  It is a tried-and-true, no fuss, simple, cheesecake that is easy enough to make anytime and fancy enough for special occasions--like house selling parties.

(This recipe hails from The Lion House, a fabulously quaint historical restaurant in the heart of Salt Lake City.  If you are ever in Utah, make sure you check it out; you won't be disappointed.)

Lion House Cheesecake
Source: Adapted from Lion House Recipes

Ingredients:

Crust:
1 1/2 cups graham cracker crumbs, rolled fine
3 Tablespoons sugar
6 Tablespoons unsalted butter
1 teaspoon cinnamon

Filling:
3 (8 oz.) packages cream cheese, softened
1 cup sugar
3 eggs
3/4 teaspoon vanilla

Topping:
1 pint sour cream
3 Tablespoons sugar
1/2 teaspoon vanilla

Directions:
1. Preheat oven to 300 degrees F.
2. To make the crust, thoroughly mix all crust ingredients.  Press firmly into a 9- or 10-inch spring form pan, lining bottom and partially up the sides.  Set aside.
3. In a large bowl or stand mixer, beat the cream cheese well until smooth. 
4. Add sugar to the cream cheese a little at a time, mix well.
5. Add eggs, one at a time, mixing until combined after each addition.
6. Add vanilla, combine thoroughly.
7. Pour filling into crust, allowing at least a 1/2 inch of space at the top of the pan to allow room for topping.
8. Bake for 60 minutes at 300 degrees F.
9. While the cake is baking, prepare the topping.
10. In a medium bowl, whip sour cream; add sugar gradually.
11. Add vanilla, mix well.
12. After the cake has baked for 60 minutes, pour topping over cake, covering completely.
13. Return cake to the oven, bake for an additional 10 minutes.  Cool completely before enjoying.