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graham cracker crumbs butter pecans cinnamon eggs sugar vanilla almond lemon zest sour cream cream cheese
Viewed: 29 - Published at: 8 years agoIngredients
- 1 12 cups graham cracker crumbs
- 12 cup butter, melted
- 2 ounces finely chopped pecans
- 12 teaspoon cinnamon
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 12 teaspoon almond extract
- 12 teaspoon lemon zest
- 16 ounces light sour cream
- 3.5 (8 ounce) packagesneufchatel cheese - 1/3 less the fat cream cheese (room temperature)
Method
- Preheat oven at 400 degrees.
- For crust: In a medium bowl, combine graham cracker crumbs, cinnamon, and pecans.
- Pour in butter.
- Mix together, making sure that all crumbs are coated with butter - creating a crumble (don't overmix).
- Spray 9 inch spring form pan with cooking spray.
- Press crumble onto the bottom of pan.
- For filling: In a large mixing bowl, blend eggs, sugar, vanilla, almond, and lemon zest on high until fluffy (about 1 1/2 to 2 minutes).
- Mix in sour cream.
- Begin adding neufchatel cheese to mixing bowl, about 1/2 package at a time.
- Blending well after each addition.
- Pour filling over graham cracker crust.
- Bake for 30-35 minutes or until brown around the edges and center only jiggles slightly.
- (Tip: To prevent cracking - either try baking in a water bath or place an oven-safe dish with water in oven - moisture will help to prevent the cracking.
- ).
- When time is up, turn off oven and leave cake in oven for 1/2 hour.
- Remove cake from oven and place on counter to cool.
- Place in the refrigerator overnight or for at least 4 hours before serving.
