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Crust: 2 1/2 cups crushed graham crackers (1 200 gram waxpaper section of Honey Grahams)
1/4 lb. (1/2 cup) butter, melted
2 tsp sugar
Filling: 4 eggs
Juice of 1 lemon
2 tsp vanilla
3/4 cup sugar
2 large (8 oz.) pkgs regular (not spreadable) Philadelphia Cream Cheese
Mix crust ingredients together and line a 9-1/2Ó dia. spring pan 3/4 of the way up the sides of the pan.
Mix filling ingredients well (I use electric hand mixer) and pour into pan.
Bake at 325 deg for 50 -60 minutes until firm in centre.
Topping: To 1 pint (2 cups) of sour cream, add 3 tbs sugar and 2 tsp vanilla. Mix and spread over baked cheesecake. Sprinkle with cinnamon and bake for 10 minutes in 475 deg. oven. Let cool and refrigerate before serving.