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Title: Helen's Cheesecake
Categories: Cheesecake
Yield: 1 Cheesecake

3/4 c Pecans; coarsely ground
3/4 c Graham cracker crumbs
3 tb Unsalted butter; melted
32 oz Cream cheese (4 pkg);
- at room temperature
4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
2 c Sour cream
1/4 c Sugar
1 ts Vanilla
Non-stick cooking spray

Crust:

Mix ground pecans, crushed graham cracker crumbs, and butter together.
Press onto bottom of a 9 or 10" springform pan that has been sprayed
generously with non-stick spray. Set aside.

Filling:

Preheat oven to 350?F. Beat cream cheese in a large bowl with an
electric mixer until smooth. Add eggs, 1-1/4 cups sugar, lemon juice,
and 2 ts vanilla. Beat thoroughly. Spoon over crust. Set pan on
baking sheet. Bake 9" pan for 50 to 55 minutes, or 10" pan for 40 to
45 minutes at 350?F. Remove from oven and let stand at room
temperature for 15 minutes. Leave oven on.

Topping:

While cheesecake is baking, combine sour cream, 1/4 cup sugar, and 1
ts vanilla. Blend well, cover and refrigerate. Once cake has stood at
room temperature for 15 minutes, spread topping over. Return to oven
and bake 5 minutes longer. Let cool thoroughly, then refrigerate to
chill well for at least 24 hours, or preferably 2 to 3 days. Remove
from pan and enjoy.

Florence's notes:

This recipe was originally given to me by Pat Stockett. Pat got it
from a former supervisor of hers named Helen who used to bake and
sell it professionally.

Recipe by Helen

Recipe FROM: Pat Stockett

Posted by: Florence Thompson

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