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jEANNE'S cHEESE cAKE

There's never a crumb left"

Ingredients

Crust:
1-1/4c.graham cracker crumbs
Dash of nutmeg
3 tbsp. sugar
1/2 c. melted butter

Filling:
1-pint sour cream
2- 8 oz. Philadelphia cream cheese(room temp)
1-cup sugar
2-tsp. vanilla
1-level Tbsp. flour
1/2tsp. whole grated nutmeg
1/2 tsp. lemon zest


Instructions

Crust: Mix all together and press into pie plate.
Filling:
Cream the cream cheese until smooth. Add eggs and sugar; beat well.
Add lemon zest, vanilla and sour cream. Continue beating until smooth.
Add flour; beat in well
Bake at 350* for 35 minutes.
Chill thoroughly or overnight.
Top with your favorite topping.
Note: The cheese cake will be a little loose when taken out of the oven it will come together as it cools.

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Servings

10

Nutritional Information
Per Serving

no nutrition information available


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