My grandmother’s Christmas meatballs are a hit every time I cook them.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs 45 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 3 (8 ounce) packages cream cheese, softened
- 5 egg whites
- 1 ½ cups white sugar
- 1 teaspoon vanilla extract
- 1 (9 inch) prepared graham cracker crust
- 1 pint sour cream
- 2 tablespoons white sugar, or more to taste
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.
- Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.
- Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.
- Increase oven temperature to 475 degrees F (246 degrees C).
- Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.
- Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.
- Coat the bottom of the baking pan with finely chopped walnuts or almond slices instead of using a graham cracker crust if preferred.
Nutrition Facts
| Calories | 587 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 9 g |
| Saturated Fat | 22 g |
| Sodium | 388 mg |
| Sugars | 42 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |