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.
-cream cheese
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: Pat Stockett Date: 04 Feb 95
Submitted by Florence Thompson
