| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Cream cheese |
| 1 |
c |
Sugar |
| 5 |
|
Eggs |
| 1/4 |
ts |
Salt |
| 1 1/2 |
ts |
Vanilla |
| 1 |
pt |
Sour cream |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
|
|
Sweetened berries optional |
| 1 |
|
Graham cracker-deep-dish |
INSTRUCTIONS
LISA CRAWLEY TSPN00B
FILLING
TOPPING
CRUST
Filling: Combine cheese and sugar and mix thoroughly. Add eggs one at a
time, beating after each addition. Beat in salt and vanilla. Turn into
prepared graham cracker crust. Bake 1 hour in preheated 325 oven. Topping:
Combine sour cream, sugar and vanilla. Spread over top of cream cheese
mixture. Return to oven for 5 minutes. Remove and place to chill.
Serve plain or with berries. Makes one deep-dish pie.
I have doubled this and placed in a 11 x 8. Works beautifully.
(Prepare crust by using boxed crushed graham cracker crumbs mixed with
butter and press into dish) FROM: GERY DORONY, cousin to Lisa Crawley
TSPN00B.
NOTE: YIELD=1 deep dish plus a couple individual custard cups or it WILL
overflow, ASK ROBBIE! <G>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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