Mom falcon's cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Graham cracker crumbs |
| 2 | tablespoons | Sugar |
| 1 | Stick butter or margarine, melted | |
| 3 | packs | (8 ounce) cream cheese, softened |
| 1 | cup | Sugar |
| 1 | tablespoon | Vanilla |
| 5 | Whole eggs | |
| 1½ | pint | Sour cream |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
Directions
CRUST
CHEESECAKE
TOPPING
CRUST: Mix ingredients for crust and press into 13x9x2" pan. Do not bake this.
CHEESECAKE: Preheat oven to 300 degrees. Cream cheese well. Gradually add sugar. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Slowly pour cheese mixture into graham cracker liner pan. Bake at
300 degrees for 1 hour.
Remove cheesecake from oven and increase heat to 350 degrees. Pour topping mixture over hot cake and spread evenly with back of spoon. Put back in over and bake for 10 minutes.
Cool cake on rack thoroughly, cover with saran wrap and refrigerate. Cut into squares to serve.
Topping: Blend until smooth 1½ pints sour cream, ½ cup sugar and 1 teaspoon vanilla.
Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 09:01:33 -0500 From: "Raymond F. Falcon" <rfalcon@...>