| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
10 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese |
| 16 |
oz |
Sour cream |
| 2 |
c |
Sugar |
| 6 |
lg |
Egg |
| 2 |
tb |
Vanilla — well blended |
| 1 1/2 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Butter or margarine — |
|
|
Melted |
INSTRUCTIONS
Mix all together until well blended (smooth) use a blender so there are no
lumps. Press crust into bottom of 9"springform pan. Bake at 350 for 8
minutes. cool Pour cheesecake mixture into pan. Bake at 325 oven for 1
hour. turn oven off but leave Cheesecake in the oven for 1 more hour. DO
NOT OPEN OVEN FOR THE FULL 2 HOURS! Refrigerate for 12 hours. Spread
whatevere topping over Cheesecake before serving, Blueberry, Cherry,ect.
Recipe By : Kelli
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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