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What You Need
Crust
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped almonds
- 1/2 cup finely chopped walnuts
- 2 cup finely chopped vanilla wafer
- 4 tablespoons melted butter
Filling
- 1 1/2 lbs cream cheese
- 1 1/3 cups sugar
- 5 large eggs
- 16 ounces sour cream
- 1/4 cup flour
- 1 Tablespoon vanilla extract
- 2 teaspoons lemon juice
What To Do
Preheat oven to 325
Mix all crust ingredients together and press into a buttered 9 inch springform pan. Try and go about 1.5 inches up the side
Beat cream cheese together ( I used a hand mixer) you want it to be light
Add sugar and beat in slowly.
Next add the eggs in one at a time. Make sure each is fully beaten in before adding another one.
Next add flour, vanilla, and lemon juice and mix well.
Add sour cream and beat in.
Pour the mixture into the crust – I had a little mixture left over.
Place in the oven on the top rack for 1 hour and 15 minutes.
Turn off oven open the door ( just a crack) and leave cheesecake there for one hour.
Place the cheesecake in the fridge for about 8 hours ( the more you wait the flavors will become better).
Enjoy!
- Crust
- ½ cup finely chopped pecans
- ½ cup finely chopped almonds
- ½ cup finely chopped walnuts
- 2 cup finely chopped vanilla wafer
- 4 tablespoons melted butter
- Filling
- 1½ lbs cream cheese
- 1⅓ cups sugar
- 5 large eggs
- 16 ounces sour cream
- ¼ cup flour
- 1 Tablespoon vanilla extract
- 2 teaspoons lemon juice
- Preheat oven to 325
- Mix all crust ingredients together and press into a buttered 9 inch springform pan. Try and go about 1.5 inches up the side
- Beat cream cheese together ( I used a hand mixer) you want it to be light
- Add sugar and beat in slowly.
- Next add the eggs in one at a time. Make sure each is fully beaten in before adding another one.
- Next add flour, vanilla, and lemon juice and mix well.
- Add sour cream and beat in.
- Pour the mixture into the crust – I had a little mixture left over.
- Place in the oven on the top rack for 1 hour and 15 minutes.
- Turn off oven open the door ( just a crack) and leave cheesecake there for one hour.
- Place the cheesecake in the fridge for about 8 hours ( the more you wait the flavors will become better).
- Enjoy!
Recipe is adapted from HERE
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{ 12 comments… read them below or add one }
This recipe is so genius! I can’t wait to try it out. Feel free to check out my baking website: passthecocoa.blogspot.com! Keep up the delicious baking! (:
Hi! Looks YUMMY! Can’t wait to try, thanks for posting! I have one question…when placing in the fridge to cool, do you cover it or leave it uncovered? I’m going to try this weekend, can’t wait. My hubby thanks you already
I covered it with a paper towel
Thanks! Will make it tomorrow afternoon for Sunday dessert!!!
Ok…so just to make sure…bake at 325 for one hour 15 min then after that turn off and crack the door and let it sit for another hour?
Yep
I doubled the recipe to make sure I had enough to fill 2 10″ pie pans…Big mistake! I ended up making 6 cheesecakes lol. I called a few friends to come pick up whole cheesecakes. I topped them with a fresh strawberry glaze that a made from a recipe on allreceipes.com This was an overall success despite the extra cheesecakes..
I love this recipe…..fast and easy! and YUMMY! I can not believe how high it rose! I snickered though…..the longer you leave it to chill….the more flavor! I could hardly wait the 8 hours!!!!!
I am thinking of doing this in cupcake pans and giving away with christmas cookies. Is this freezable do you know?
This sounds good but I have a recipe that claims to be “THE” Cheesecake Factory recipe and it is somewhat different. I might like to compare, the one I make seems to be more dense and thicker. You never know!!
Sue….. can I get your recipe as well?? thanks!
I knew a sales rep who had Cheesecake Factory as one of his accounts. He told me they used neufchatel cheese.
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