Cinnamon Sparkled Cheesecake
coarse Keebler Cinnamon Crisp Cracker crumbs
1/2 cup butter or margarine, melted
1 (15 ounce) container ricotta cheese
8 ounces cream cheese
4 eggs, lightly beaten
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 tablespoons Keebler Cinnamon Crisp Cracker
crumbs to sprinkle on top
In medium mixing bowl, combine crumbs and butter. Stir with a fork to blend.
Press mixture over bottom and up sides of greased 9-inch springform pan.
In large mixing bowl, beat Ricotta and cream cheese together until smooth. Add
eggs, sugar, vanilla extract and salt; beat until thick and smooth. Pour cheese
mixture over crumbs in springform pan.
Bake in preheated 325 degree F oven for 1 hour and 15 minutes
or until knife inserted near center comes out clean. Cool 20 minutes in pan
before removing sides.
Cool completely and refrigerate until ready to serve.
Sprinkle top with Keebler Cinnamon Crisp Cracker crumbs, if