"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Steven's Favorite Cheesecake Recipe

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This recipe for Steven's Favorite Cheesecake, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bethanie Newton
Added: Wednesday, September 20, 2006



1 1/2 butter cookie crumbs
1/2 pecans, toasted and ground
1/3 unsalted butter, melted


6 packages (each 8 oz) cream cheese, softened
2 1/4 cups granulated sugar
6 eggs
2 tbsp orange zest
2 tsp ground nutmeg
2 tsp vanilla
1 1/2 fresh cranberries, crushed slightly, or frozen


1 cup sour cream
1/2 cup granulated sugar
1 tsp vanilla
1/4 orange zest

Preheat oven to 350F

10-inch cheesecake pan, or spring form pan with 3-inch sides, greased

Crust: In medium bowl, combine cookie crumbs, pecans and butter. Press into bottom of cheesecake pan and freeze.

Filling: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 5 minutes. Add eggs, one at a time, beating after each addition. Fold in orange zest, nutmeg and vanilla. Fold in cranberries. Pour over frozen crust. Bake in preheated oven for 60-75 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on the counter for 10 minutes (do not turn the oven off) The cake will sink slightly.

Topping: In a small bowl, combine sour cream, sugar vanilla and zest. Pour mixture into center of cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 8 hours before serving.

Number Of Servings:
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