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Ethel's Cream Cheese Cake Recipe

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This recipe for Ethel's Cream Cheese Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jane Jelden
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Graham Cracker Crust:
1 1/4 c. graham cracker crumbs
1/3 c. melted butter.

Filling:
12 ounces of cream cheese
2 eggs well beaten
3/4 c. sugar
2 T. vanilla
1/2 t. lemon juice.

Topping:
1 c. sour cream
3 1/2 T. sugar
1 t. vanilla.

Directions:
Directions:
First, assemble Graham Cracker Crust:

Mix together and line a 9" or 10" pie pan (I have always put it into an oblong pan). Be sure to press well on bottom and along sides with hands.

Second, assemble filling:

Whip cream cheese until light. Add all other ingredients, blend and beat well - about 2 minutes. Pour into graham cracker crust. Bake for 20 minutes or until set at 350. Remove from oven and cool 10 minutes - IMPORTANT.

Third, assemble topping while cooling:

Pour over pie and bake another 10 minutes. Remove, cool and refrigerate at least 5 hours.

For larger cake - double recipe using 3 - 8 oz. pkgs. cheese. Increase baking time to 40 min. or until set and cool about 20 min. before adding topping. Bake 20 min. after adding topping. Bake in 9 X 13 pan.

Personal Notes:
Personal Notes:
This was a friend of the families recipe that she brought to all the functions. It quickly became a favorite!

 

 

 

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