| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 1/2 | Stick butter | |
| 3 | 8-oz cream cheese | |
| 1 1/2 | c | Sugar |
| 1/8 | t | Salt |
| 4 | Eggs | |
| 1 | t | Vanilla |
| 2 | c | Sour cream |
| 1/4 | c | Sugar |
| 2 | t | Vanilla |
INSTRUCTIONS
CRUST: Mix all ingredients and press into bot- tom and sides of greased 10-inch spring-form pan. CAKE: Soften cream cheese; blend in sugar and salt. Beat until fluffy. Add eggs, 1 at a time, beating well. Add vanilla. Pour into crust. Bake at 350 for 50 minutes. Let stand 15 minutes. TOPPING: Combine ingredients and spread over cake. Bake at 450 for 10 minutes. Cool. Refrigerate. Decorate with strawberries, blueberries or cherry pie filling. MRS VANCE MONTGOMERY (JANE) HELENA, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 3572
Calories From Fat: 1777
Total Fat: 201.8g
Cholesterol: 1227.2mg
Sodium: 960.3mg
Potassium: 978.5mg
Carbohydrates: 416.3g
Fiber: 0g
Sugar: 414.9g
Protein: 35.6g