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pecans coarsely ground graham crackers butter eggs sugar lemon juice - fresh vanilla sour cream sugar vanilla nonstick cooking spray cream cheese
Viewed: 74 - Published at: 7 years agoIngredients
- 3/4 cup pecans coarsely ground
- 3/4 cup graham crackers/wafers crushed (or, boxed graham cracker, crumbs)
- 3 tablespoons butter melted
- 4 large eggs
- 1 1/4 cups sugar
- 1 tablespoon lemon juice fresh
- 2 teaspoons vanilla extract
- 2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 x nonstick cooking spray
- 1 x cream cheese at room, temperature
Method
- Crust: Mix ground pecans, crushed graham cracker crumbs and butter together.
- Press onto bottom of a 9 inch or 10 inch springform pan that has been sprayed generously with No-Stick spray.
- Set aside.
- Filling: Preheat oven at 350F (180C).
- Beat cream cheese in a large bowl with an electric mixer until smooth.
- Add eggs, 1 1/4 cups sugar, lemon juice and 2 teaspoon vanilla.
- Beat thoroughly.
- Spoon over crust.
- Set pan on baking sheet.
- Bake 9 inch; pan for 50 to 55 minutes or 10 inch pan for 40 to 45 minutes at 350F (180C).
- Remove from oven and let stand at room temperature for 15 minutes (leave oven on).
- Topping: While cheesecake is baking, combine sour cream, 1/4 cup sugar and 1 teaspoon vanilla.
- Blend well.
- Cover and refrigerate.
- Once cake has stood at room temperature for 15 minutes, spread topping over.
- Return to oven and bake 5 minutes longer.
- Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days.
