Cheesecake with nutty crumb crust
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Cheesecake with nutty crumb crust
  Crust    Pie    Cheesecakes  
Last updated 6/12/2012 1:13:07 AM. Recipe ID 41382. Report a problem with this recipe.
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      Title: Cheesecake with nutty crumb crust
 Categories: Pie
      Yield: 8 Servings
MMMMM---------------------NUTTY CRUMB CRUST--------------------------
      5 oz Simple cookies (to obtain
           -1-1/4 cups crumbs)
    1/4 c  Walnut or pecan halves
      3 tb Sugar
      6 tb (a little less than 1/2 cup)
           -unsalted butter; melted

MMMMM-----------------------CHEESE FILLING----------------------------
     15 oz Cream cheese; cut in pieces
           -and softened
    1/2 c  Sour cream
    3/4 c  Sugar
      3 lg Eggs
      1 lg Lemon; grated rind of
      1 ts Vanilla extract

MMMMM---------------------SOUR CREAM TOPPING--------------------------
  1 1/2 c  Sour cream
      3 tb Sugar
      1 ts Vanilla extract
  From: Ruth Heiges 
  Date: Sun, 16 Jul 1995 04:11:53 GMT I've used this recipe with great
  success. It's from a cookbook author named Faye Levy.
  Crust: Preheat oven to 350 F (160 C). Process cookies in a food
  processor to fine crumbs, or put them in a bag and crush them with a
  rolling pin. Measure 1-1/4 cups. Chop nuts. Mix crumbs with nuts and
  sugar. Add melted butter and mix well. Lightly butter a 9-in. (23-cm)
  springform pan. Press nut mixture in an even layer on bottom and
  about 1 in. (2-1/2 cm) up sides of pan. Bake 10 minutes. Let cool
  completely. Leave oven at 350 F (160 C).
  Filling: Beat cream cheese with sour cream at low speed until very
  smooth. Gradually beat in sugar. Beat in eggs, one by one. Beat in
  lemon rind. If using a vanilla bean, scrape its seed with point of a
  knife into cheese mixture; or stir in vanilla extract. Carefully pour
  filling into cooled crust and bake about 45 minutes, or until firm in
  center. Remove from oven and cool 15 minutes. Raise oven temperature
  to 390 F (200 C).
  Topping: Mix together sour cream, sugar and vanilla. Carefully spread
  topping on cake in an even layer, without letting it drop over crust.
  Return cake to oven and bake 7 minutes. Remove from oven and cool to
  room temperature. Refrigerate at least 2 hours before serving. (Can
  be kept 3 days in refrigerator.) Remove sides of springfrom pan just
  before serving. Makes 8-10 servings.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 41382 (Apr 03, 2005)

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