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Grandma Dietz Cheesecake Recipe

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This recipe for Grandma Dietz Cheesecake, by , is from The Smith Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jane Smith


1 3/4 c. graham cracker crumbs
1/4 c. finely chopped walnuts or pecans
1/2 tsp. cinnamon
1/2 c. butter, melted

3 eggs, well beaten
2 8 oz. packages cream cheese, softened
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1 tsp. almond extract
3 c. sour cream

Mix crust and reserve 3 T. for top. Press remainder on
bottom and sides of spring form pan, 9” round and 3” deep.
In bowl, make filling. Combine eggs, cheese, sugar, salt
and extracts. Beat until smooth. Blend in sour cream. Pour
into crust and top with reserved crumbs.
Bake in preheated 350? oven 35-40 minutes or just until
set. The trick is not to over bake this. Let cool at room
temperature then refrigerate 4-5 hours before serving. Let
stand 30 minutes before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Polly Paffillas ran this in the Beacon Journal while I was
working there in the early ‘70s and it’s been “my” cheesecake
ever since. It’s a recipe from her friend and former NEUCOM
PR head, Margaret Dietz.
Polly wrote: “Heaven forbid you should ruin Margaret’s
cheesecake by putting goop on it.” This one is best served
plain, and also, not ice cold. I often serve with a few fresh
strawberries but never “goop” like cherry pie filling.




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