| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/2 |
|
Stick butter; melted |
| 3 |
pk |
(8-oz) cream cheese; softened |
| 1 1/2 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 4 |
|
Whole eggs |
| 1 |
ts |
Vanilla |
| 2 |
c |
Sour cream |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Vanilla |
|
|
Strawberries; blueberries or cherry pie filling |
INSTRUCTIONS
Mix together graham cracker crumbs, sugar & butter. Press into bottom & up
sides of a greased 10-inch spring-form pan. Blend together cream cheese,
sugar & salt. Beat until fluffy. Add eggs, one at a time, beating well. Add
vanilla. Pour into crust. Bake at 350 for 50 minutes. Take out & let stand
for 15 minutes. Combine sour cream, sugar & vanilla. Spread over cake. Put
back into oven & bake at 450 for 10 minutes. Remove from oven. Let cool.
Refrigerate. Decorate with strawberries, blueberries or cherry pie filling.
MRS. VANCE MONTGOMERY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“You can fool yourself. You can never fool God”