Helen's cheesecake

1 servings

Ingredients

Quantity Ingredient
¾ cup Pecans, coarsely ground
¾ cup Graham crackers, crushed (or boxed graham cracker
Crumbs)
3 tablespoons Unsalted butter, melted
4 eaches 8 oz. cream cheese, at room temperature
4 eaches Eggs
1¼ cup Sugar
1 tablespoon Fresh lemon juice
2 teaspoons Vanilla
2 cups Sour cream
¼ cup Sugar
1 teaspoon Vanilla
Mazzola No-Stick spray

Directions

FROM: DEBBIE CARLSON

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, 1¼ 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, ¼ 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.***

Submitted By PAT STOCKETT On 11-21-94

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