Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Pecans, coarsely ground |
| ¾ cup | Graham crackers, crushed (or boxed graham cracker crumbs) |
| 3 tablespoons | Unsalted butter, melted |
| 4 \N | 8 oz. cream cheese |
| 4 \N | Eggs |
| 1¼ cup | Sugar |
| 1 tablespoon | Fresh lemon juice |
| 2 teaspoons | Vanilla |
| 2 cups | Sour cream |
| ¼ cup | Sugar |
| 1 teaspoon | Vanilla Mazzola No-Stick spray cream cheese, at room temperature |
Crust: Mix ground pecans, crushed graham cracker crumbs and butter together. Press onto bottom of a 9" or 10" springform pan that has been sprayed generously with Mazzola No-Stick spray. Set aside.
Filling: Preheat oven at 350 degrees. Beat cream cheese in a large bowl with an electric mixer until smooth. Add eggs, 1¼ cups sugar, lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust.
Set pan on baking sheet. Bake 9" pan for 50-55 minutes or 10" pan for 40-45 minutes at 350 degrees. Remove from oven and let stand at room temperature for 15 minutes (leave oven on).
Topping: While cheesecake is baking, combine sour cream, ¼ cup sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once cake has stood at room temperature for 15 minutes, spread topping over. Return to oven and bake 5 minutes longer. Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days.
Remove from pan and enjoy!
***This recipe comes from an old Supervisor of mine (Helen). She used this recipe to sell her cheesecakes professionally. It appears rather basic but is a huge hit with any cheesecake officianado! We used to have raffles as fundraisers for this cheesecake.*** From: Pat Stockett Date: 04 Feb 95 Submitted by Florence Thompson
From: Florence Thompson Date: 19 Jun 96