| 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 |
pk |
(8-oz) cream cheese |
| 1 1/2 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 4 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 2 |
c |
Sour cream |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
GRAHAM CRACKER CRUST
CAKE
TOPPING
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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