| 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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