Helen's cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Pecans, coarsely ground |
| ¾ | cup | Graham crackers, crushed (or boxed graham cracker |
| Crumbs) | ||
| 3 | tablespoons | Unsalted butter, melted |
| 4 | eaches | 8 oz. cream cheese, at room temperature |
| 4 | eaches | 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 | ||
Directions
FROM: DEBBIE CARLSON
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.***
Submitted By PAT STOCKETT On 11-21-94