| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Cheese/eggs, Desserts | 10 | Servings | |
INGREDIENTS
| 2 | c | Vanilla wafer crumbs |
| 2 | tb | Sugar |
| 1/2 | c | Butter; melted |
| 32 | oz | Cream cheese; softened |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1/4 | c | Amaretto |
| 16 | oz | Sour cream |
| 2 | tb | Amaretto |
INSTRUCTIONS
NORMA WRENN Combine first 3 ingredients; mix well. Press firmly into bottom of a 10-inch springform pan. Bake at 350 ° for 5 minutes; set aside. Beat cream cheese until light and fluffy; add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 1/4 cup amaretto; pour batter into prepared pan. Bake at 350 degrees for 30 to 40 minutes or until cheesecake is set. Beat sour cream at medium speed of an electric mixer 2 minutes. Add remaining sugar and amaretto; beat 1 minute. Spread over cheesecake. Bake at 350 degrees for 10 minutes. Let cool to room temperature on wire rack; chill 8 hours. To serve, remove sides of springform pan. SOURCE: Emily Carlisle, McComb's International Cuisine Affair; McComb Interdenominational Care Association; McComb, Mississippi America's Best Recipes; A 1989 Hometown Collection; Oxmoor House Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 3, 1998
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