-FROM: DEBBIE CARLSON-
3/4 c Pecans, coarsely ground 1 1/4 c Sugar
3/4 c Graham crackers, crushed 1 T Fresh lemon juice
-(or boxed graham cracker 2 t Vanilla
Crumbs) 2 c Sour cream
3 T Unsalted butter, melted 1/4 c Sugar
4 ea 8 oz. cream cheese, 1 t Vanilla
-at room temperature Mazzola No-Stick spray
4 ea Eggs
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
1 servings