- 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
and receive many compliments.
9 inch pies:
10 inch pies: --
9 inch pyrex pie plates
10 inch pyrex pie plates
8 oz. pkgs. cream cheese*
1/8 tsp. salt
1/4 tsp. salt
1 3/4 cups sugar
2 cups sugar
3 tsp. vanilla extract
3 1/2 tsp. vanilla extract
2 cups sour cream
*If using neufchetel cheese, add an extra egg and increase
the total baking time to 45 minutes, then test for doneness.
9" or 10" recipe
3 cups graham cracker crumbs
2 cubes melted butter
5 1/2 OZ. ground blanched almonds
Preheat oven to 350 degrees.
Combine the crust ingredients, spray both glass pyrex pie plates
with non-stick coating of your choice. Evenly divide the mixture
between the two plates. Pat in with high sides. Chill at least
Have all ingredients at room temperature. Let the unwrapped
cream cheese soften in the bowl you're going to mix in. Cream
the cheese with an electric mixer. Add the sugar a bit at a time,
then add salt. Scrape down the beaters and the sides of the bowl.
beat until fluffy; add eggs one at a time. Beat well. Add vanilla and blend well. Add sour cream and blend well. Don't
overdo at this point.
Divide this mixture evely into the two prepated pie plates.
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.
Bake both cheese cakes in the aformentioned pre-heated oven at
350 degrees for 30 minutes. Check for doneness when the
minutes are up. If the cheesecakes jiggle like set jello, and if they have started to rise on the sides, take out and cool.
If not, bake an additional 10 minutes. After cooling, chill
for at least 6 hours before serving.
Optional: Top each pie with a can of pie filling (cherry, etc.)