CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
2 |
c |
Graham cracker crumbs |
3 |
tb |
Sugar |
3 |
tb |
Soft butter |
4 |
pk |
(8 oz) cream cheese (room temperature) |
1 1/2 |
c |
Sugar |
1 1/2 |
ts |
Vanilla |
4 |
|
Eggs |
1/4 |
ts |
Salt |
1 |
c |
Sour cream |
2 |
tb |
Flour |
1 |
c |
Light cream |
1 |
pt |
Sour cream |
1/4 |
c |
Sugar |
1 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Notes: By Jeanine Stoudt, Tamaqua. The Times News, PA
Crust: Cream butter with crumbs and pack tightly into spring-form pan.
FILLING: Pour into crust and bake at 325° for 1 hour. Then take cake out.
Turn oven to 350°. Set cake aside for 10 minutes and mix topping.
TOPPING: Beat together and place on top of cake. Bake in oven for 5 minutes
at 350°. Let cool in pan until cake leaves sides of pan.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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