Swampland Cheesecake
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Description
A favorite cheesecake recipe from a great cook at my church. One of the best cheesecakes you will ever eat. Favorite topping - fresh strawberries!
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
Directions
- 1. Preheat oven to 325 degrees F (165 degrees C).
- 2. 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.
- 3. 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.
Nutrition Facts
serving: 1 10-inch cheesecake
calories: 729 kcal
carbohydrates: 71.2 g
protein: 10.5 g
saturated fat: 22.9 g
cholesterol: 168.3 mg
sodium: 401.7 mg
fiber: 0.9 g
sugar: 61.3 g
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