3/4 c Pecans, coarsely ground
3/4 c Graham crackers, crushed (or
-boxed graham cracker
Crumbs)
3 tb Unsalted butter, melted
8 oz Cream cheese, at room
-temperature
4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
2 c Sour cream
1/4 c Sugar
1 ts Vanilla
Mazzola No-Stick spray
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, 1 1/4 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, 1/4 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.***
Yields
6 servings