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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1/4 cup finely-chopped pecans
1/4 cup finely-chopped almonds
1/4 cup finely-chopped walnuts
3/4 cup graham cracker crumbs
2 tbsp melted butter
Filling
3 (8 oz) pkg cream cheese, room temperature
1 1/3 cup sugar
5 eggs, room temperature
16 oz sour cream, room temperature
1/4 cup flour
2 tsp vanilla
2 tsp lemon juice room temperature
Crust: Mix all nuts and crumbs together with melted butter. Spread in bottom and 1 inch up sides of 9-inch springform pan that has been sprayed or coated with butter. Set aside.
Filling: These ingredients MUST be at room temperature. Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add the eggs, 1 at a time, beating well after each. Add the flour, vanilla, lemon juice and beat well. Add the sour cream and beat well.
Pour mixture into pan and place in the middle of a 325 degree preheated oven for 1 hour 15 minutes. When time is up, turn oven off and prop open the door and leave cheesecake in oven for 1 hour. Remove from oven and continue to cool completely before refrigerating for 24 hours. The wait is well worth it - the flavors ripen beautifully.
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KAHLUA ALMOND CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1/4 cup finely-chopped pecans
1/4 cup finely-chopped almonds
1/4 cup finely-chopped walnuts
3/4 cup graham cracker crumbs
2 tbsp melted butter
Filling
3 (8 oz) pkg cream cheese, room temperature
1 1/3 cup sugar
5 eggs, room temperature
16 oz sour cream, room temperature
1/4 cup flour
2 tsp vanilla
2 tsp lemon juice room temperature
Crust: Mix all nuts and crumbs together with melted butter. Spread in bottom and 1 inch up sides of 9-inch springform pan that has been sprayed or coated with butter. Set aside.
Filling: These ingredients MUST be at room temperature. Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add the eggs, 1 at a time, beating well after each. Add the flour, vanilla, lemon juice and beat well. Add the sour cream and beat well.
Pour mixture into pan and place in the middle of a 325 degree preheated oven for 1 hour 15 minutes. When time is up, turn oven off and prop open the door and leave cheesecake in oven for 1 hour. Remove from oven and continue to cool completely before refrigerating for 24 hours. The wait is well worth it - the flavors ripen beautifully.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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