"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

“Cookies” Cheesecake Recipe

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This recipe for “Cookies” Cheesecake, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Cook Family
Added: Thursday, April 24, 2008


¼ cup sugar
1 pkg. graham crackers rolled or ground fine
4 T. melted butter

12 oz. of cream cheese (room temp.)
2 eggs beaten
¾ cup sugar
2 T. vanilla

16 oz. carton of sour cream
3½ T. sugar
1 T. vanilla

For the crust: Mix cracker crumbs, sugar and melted butter. Press in bottom of glass 9-in. pan. Cover & put in refrigerator or freezer.

Beat cream cheese with electric mixer till light, fluffy, and whipped. Add the 2 beaten eggs, ¾ cup sugar and vanilla- beat till smooth. Pour into cold graham cracker crust. Bake at 350° for 20 minutes. Take out of oven and let sit for 5 min.

Mix topping ingredients & spoon on cake. Return to the oven for 5 minutes. Remove from oven & let cool on a wine rack for 1 hr- MUST Refrigerate overnight! Serve with fresh blueberries or sauces.




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