Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
2 cups graham cracker crumbs
1/4 lb melted butter
1/2 cups crushed pecans
Filling:
3 large pkg cream cheese softened
1 cup sugar
4 eggs
1 Tbsp corn starch
1 tsp vanilla
1/4 cup sugar
1 cup sour cream
Topping: (optional)
Blueberry Pie Filling or fresh berries
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Directions: |
Directions: Use a removable bottom angel food cake pan or a 9X12 baking pan. Line pan bottom with parchment paper and butter bottom and sides of pan. Also grease center tube of angel food cake pan.
Crust: Combine crust ingredients in a bowl and mix well. Pat mixture over bottom and sides of pan working up to 1 inch of top. No need to put crust on tube of angel food cake pan. Cook in oven at 350º for 5 minutes
Filling: Mix 1 cup sugar and corn starch together. Beat cream cheese, sugar mixture, eggs, and vanilla in mixer until smooth and creamy. Spread over crust in pan. Bake at 350º for 30-40 minutes until set. A slight crack may appear on cake surface but cake shouldn't "jiggle" when touched on top. Remove pan from oven and let cool on a wire rack for 30 minutes. Combine 1/4 cup sugar and sour cream and mix well. Spread over the baked layer in pan. Bake at 350º for 3-5 minutes. Cool pan on a wire rack for 15 minutes and refrigerate at least 2 hrs (Nana suggests overnight). Remove cake from pan after running small knife around edges or cutting in squares. Top with Pie filling or berries. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: Traditional Family Recipe My mother loved anything sweet, and this is a very impressive dessert - also delicious! It takes a little extra time, but it stays well in the refrigerator for days when covered.
Love to all, Mimi
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