Name: Swampland Cheesecake recipe
Ingredients: 1 ½ cups graham cracker crumbs;½ cup chopped pecans;⅓ cup white sugar;6 tablespoons margarine, softened;3 (8 ounce) packages cream cheese, softened;2 cups white sugar;4 eggs, beaten;1 tablespoon lemon juice;1 (16 ounce) container sour cream;½ cup white sugar;1 teaspoon vanilla extract

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Ingredients

1 ½ cups graham cracker crumbs ½ cup chopped pecans ⅓ cup white sugar 6 tablespoons margarine, softened 3 (8 ounce) packages cream cheese, softened 2 cups white sugar 4 eggs, beaten 1 tablespoon lemon juice 1 (16 ounce) container sour cream ½ cup white sugar 1 teaspoon vanilla extract

Nutrition Info

729 calories carbohydrate: 71.2 g cholesterol: 168.3 mg fat: 46.5 g fiber: 0.9 g protein: 10.5 g saturatedFat: 22.9 g servingSize: - sodium: 401.7 mg sugar: 61.3 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 10-inch cheesecake

Recipe Note

A favorite cheesecake recipe from a great cook at my church. One of the best cheesecakes you will ever eat. Favorite topping - fresh strawberries!

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