4 eight oz. cream cheese blocks, room temperature
1 cup sugar
4 eggs, room temperature
1 tablespoon flour
1 tablespoon vanilla
4 tablespoons butter, room temperature
2 sleeves butter flavored crackers, finely crushed
Dash of cinnamon
1/2 Vidalia Onion, finely sliced
1 tablespoon butter
1 tablespoon brown sugar
Preheat oven: 325 degrees
1. Heat pan and melt butter. Add onions and allow them to brown and then caramelize on medium heat, stirring often to avoid burning and uneven cooking. When they are done, add sugar and stir. Keep them in the pan to cool.
2. Mix crushed crackers and butter until "wet sand" consistency. Toss with a moderate dash of cinnamon and then press it into a nine-inch spring form pan.
3. Mix cream cheese in an electric mixer or with a paddle in a Kitchen Aide until it is completely smooth. Then add in sugar and mix until smooth again. Continue mixing while adding one egg at a time, allowing each to thoroughly mix. Then add flour and vanilla until uniform batter, void of any lumps, is achieved.
4. Pour batter into spring form pan with crust and place caramelized onions evenly on top. You can mix onions into batter if you choose. Put cheesecake in a water bath and bake for 55-60 minutes or until center is almost set. (It is best to place the pan into the water bath container, put the pan in the oven, and then fill it with water).
Not a NESTLÉ®-tested recipe.