Cheese Cake

From the kitchen of: Mrs. Dan Whitsett

Review: 5/5
It took years, but I found an exelent cheese cake recipe in the 1967 Huntsville Heritage Cookbook. I added sugar to the crust because I like it to be sweeter than it is with the graham cracker alone.

Ingredients:

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter

Filling:
8 oz cream cheese
1 Tbps lemon juice
1/2 Tsp vanilla
Dash of salt

Topping:
1 cup sour cream
2 Tbps sugar
1/2 Tsp vanilla

1. Grease or spray 8-9 inch pie pan. Preheat oven to 325 degrees F.

2. Mix graham cracker crumbs and sugar. Mix in melted butter and press into pie pan.

3. Beat cream cheese until fluffy, adding sugar, lemon juice, vanilla, and salt.

4. Add eggs last, mix well and pour into crust.

5. Bake 25-30 minutes.

6. To make topping, mix sour cream, sugar, and vanilla.

7. Let pie stand 30 minutes, then spoon on topping and cook 10 minutes longer.

8. Chill

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