1 Stick (1/4 pound) butter or
-margarine
1 3/4 c Graham cracker crumbs
1/4 c Chopped pecans or walnuts
1/2 ts Ground cinnamon
3 lg Eggs
2 pk (8-ounce) cream cheese,
-softened
1 1/8 c Granulated sugar, divided
2 1/2 ts Pure vanilla extract,
-divided
1/2 ts Almond extract
2 pt (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 1/2 teaspoon of the vanilla. Spoon over top
and sides of cheesecake.
12. Sprinkle reserved crumbs over sour cream topping.
Yields
1 Servings