Ingredients5 h 40 m servings 729
- Preheat oven to 325 degrees F (165 degrees C).
- Mix the graham crackers, pecans, and 1/3 cup of sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined. Press the crumb mixture into the bottom of a 10-inch springform pan. In a bowl, beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended; spoon the mixture on top of the crumbs.
- Bake in the preheated oven until set, about 1 hour and 10 minutes; remove from oven, and let cool for 30 minutes. Mix the sour cream, 1/2 cup of sugar, and vanilla extract together in a bowl; top the cheesecake with the sour cream mixture. Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.
Per Serving: 729 calories; 46.5 71.2 10.5 168 402 Full nutrition
ReviewsRead all reviews 9
Tasted great! This is the first home made cheese cake I made. Topped it with caramel sauce and everyone loved it. I added tbs more vanilla to the sour cream. I won't add as much our cream next t...
Wowee! We made this for a party today and everyone loved it. Being a cheesecake fan, I have tried many, but this one was absolutely fabulous! We had blueberry topping, but I ate mine without and...
I made this cheesecake exactly as written and took it to work. I had a sliver in the morning just to taste it. By the time I got back for a proper piece with my lunch, it was gone. I'll have to ...
I would have given this 5 stars but I'm not a fan of the crust. I'm not sure why, but it didn't seem right. the cheesecake itself turned out so yummy! I will be making it again!
I used digestive biscuits(a plain cookie) since graham crackers are not easily available. I also added some Greek yogurt with the sour cream. Several people commented it was the best cheesecake ...
This is the best cheesecake. Growing up we had a recipe with the sour cream top, so I was looking for one like that. I did add cinnamon to the crust.