3/4 c Pecans, coarsely ground
3/4 c Graham crackers, crushed (or
-boxed graham cracker
-crumbs)
3 tb Unsalted butter, melted
4 8 oz.
–
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
-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, 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.***
From
Yields
1 Servings