Company cheesecake

Yield: 1 Servings

Measure Ingredient
1 Stick (1/4 pound) butter or margarine
1¾ cup Graham cracker crumbs
¼ cup Chopped pecans or walnuts
½ teaspoon Ground cinnamon
3 larges Eggs
2 packs (8-ounce) cream cheese, softened
1⅛ cup Granulated sugar, divided
2½ teaspoon Pure vanilla extract, divided
½ teaspoon Almond extract
2 pints (4 cups) dairy sour cream, divided

This is a very simple cheesecake recipe that everyone loves. My mother has been making it for as long as I can remember, and folks always want the recipe. It seems to be infallible, and the sour cream topping will hide any cracks. I hope you'll emjoy it, too.

1. The day before you intend to serve this, preheat oven to 350 degrees F.

2. Melt butter in medium-sized saucepan.

3. Add graham cracker crumbs, nuts, and cinnamon. Stir with wooden spoon until thoroughly combined.

4. Set aside approximately 1 teaspoon of the crumb mixture. Press remaining crumbs onto bottom and sides of a springform pan.

5. Break eggs into large mixing bowl. Beat with electric mixer or wire whisk.

6. Add cream cheese, 1 cup of the granulated sugar, 2 teaspoons of the vanilla, and almond extract. Beat until smooth.

7. Blend in 3 cups of the sour cream.

8. Pour into crumb crust.

9. Bake until just set (approximately 35 minutes). Do not worry if it cracks. Cool.

10. Refrigerate for at least 5 hours before serving (preferably overnight).

11. An hour or so before serving, combine reserved 1 cup sour cream, 2 tablespoons of the sugar, and ½ teaspoon of the vanilla. Spoon over top and sides of cheesecake.

12. Sprinkle reserved crumbs over sour cream topping. Posted to EAT-L Digest 12 Mar 97 by Teasel <teasel@...> on Mar 12, 1997

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