"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

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Jane Jelden


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

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

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

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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