Ingredients
10
10 servings
- •1 ½ cups graham cracker crumbs
- •½ cup chopped pecans
- •⅓ cup white sugar
- •6 tablespoons margarine, softened
- •3 (8 ounce) packages cream cheese, softened
- •2 cups white sugar
- •4 eggs, beaten
- •1 tablespoon lemon juice
- •1 (16 ounce) container sour cream
- •½ cup white sugar
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Mix the graham crackers, pecans, and 1/3 cup of sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined. Press the crumb mixture into the bottom of a 10-inch springform pan. In a bowl, beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended; spoon the mixture on top of the crumbs.
- Bake in the preheated oven until set, about 1 hour and 10 minutes; remove from oven, and let cool for 30 minutes. Mix the sour cream, 1/2 cup of sugar, and vanilla extract together in a bowl; top the cheesecake with the sour cream mixture. Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.
Nutritional Facts
Per 10 servings
- Calories: 729
- Carbohydrate: 71g
- Fat: 47g
- Fiber: 1g
- Protein: 11g
- Sugar: 61g
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