| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Graham cracker crumbs |
| 3 |
T |
Sugar |
| 3 |
T |
Soft butter |
| 4 |
|
8 oz cream cheese room |
|
|
temperature |
| 1 1/2 |
c |
Sugar |
| 1 1/2 |
t |
Vanilla |
| 4 |
|
Eggs |
| 1/4 |
t |
Salt |
| 1 |
c |
Sour cream |
| 2 |
T |
Flour |
| 1 |
c |
Light cream |
| 1 |
pt |
Sour cream |
| 1/4 |
c |
Sugar |
| 1 |
t |
Vanilla |
INSTRUCTIONS
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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