Emily's Cheesecake

Emily's Cheesecake
Emily's Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1.5

    packages Honey Maid Graham Crackers (one 14.4 oz box comes with three packages)

  • 1

    cube of melted butter (4 oz), no margarine!

  • Cake

  • 3

    8 oz packages of Philadelphia Cream Cheese

  • 4

    eggs

  • 1 1/2

    cups of sugar

  • 1

    tablespoon of fresh lemon juice

  • 1

    tablespoon of vanilla extract

  • Topping

  • 1

    16 oz tub of Knudsen’s Sour Cream

  • 1/2

    cup of sugar

  • 1

    tablespoon of vanilla

Directions

I always put the eggs and cream cheese out for at least an hour, so they’re not too cold and difficult to blend. Crush the Honey Maid Graham Crackers with a rolling pin. Using a 9 x 13 baking pan, put crushed crackers in pan and evenly add melted butter, mix crust and butter and form crust at bottom and sides. Blend cake ingredients with mixer. Add eggs one at a time and gradually add sugar till thoroughly blended. Add lemon juice and vanilla and blend. Bake at pre-heated oven at 350 degrees for 30 minutes – check with toothpick to be sure cake is done. Cool for 5 minutes. Whip topping ingredients together with mixer, pour on top of cake and bake 10 more minutes. I like to refrigerate mine overnight!

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