Ingredients Jump to Instructions ↓

  1. This cheesecake recipe was given to me by a good friend, his mother is the author. I'm sure you'll really enjoy this one

  2. and receive many compliments.

  3. -BRENDA-

  4. medina


  6. 9 inch pies:

  7. 10 inch pies: --

  8. 9 inch pyrex pie plates

  9. 10 inch pyrex pie plates

  10. 8 oz. pkgs. cream cheese*

  11. 4 eggs

  12. 6 eggs

  13. 1/8 tsp. salt

  14. 1/4 tsp. salt

  15. 1 3/4 cups sugar

  16. 2 cups sugar

  17. 3 tsp. vanilla extract

  18. 3 1/2 tsp. vanilla extract

  19. 2 cups sour cream

  20. *If using neufchetel cheese, add an extra egg and increase

  21. the total baking time to 45 minutes, then test for doneness.

  22. 9" or 10" recipe

  23. 3 cups graham cracker crumbs

  24. 2 cubes melted butter

  25. 5 1/2 OZ. ground blanched almonds

  26. Preheat oven to 350 degrees.

  27. Crust: --

  28. Combine the crust ingredients, spray both glass pyrex pie plates

  29. with non-stick coating of your choice. Evenly divide the mixture

  30. between the two plates. Pat in with high sides. Chill at least

  31. one hour.

  32. Filling: --

  33. Have all ingredients at room temperature. Let the unwrapped

  34. cream cheese soften in the bowl you're going to mix in. Cream

  35. the cheese with an electric mixer. Add the sugar a bit at a time,

  36. then add salt. Scrape down the beaters and the sides of the bowl.

  37. beat until fluffy; add eggs one at a time. Beat well. Add vanilla and blend well. Add sour cream and blend well. Don't

  38. overdo at this point.

  39. Divide this mixture evely into the two prepated pie plates.

  40. After the mixture has been poured, run your thumb around the inner pie plate outer crust edge to force some of the crust crumbs onto the filling.

  41. Bake both cheese cakes in the aformentioned pre-heated oven at

  42. 350 degrees for 30 minutes. Check for doneness when the

  43. minutes are up. If the cheesecakes jiggle like set jello, and if they have started to rise on the sides, take out and cool.

  44. If not, bake an additional 10 minutes. After cooling, chill

  45. for at least 6 hours before serving.

  46. Optional: Top each pie with a can of pie filling (cherry, etc.)


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