12 to 14
Rose Mary's StoryThis is the Cheesecake that I made for my husband's birthday, he told me he wanted a Cheesecake instead of a regular cake, and this is the one I came up with. He was very impressed with the smooth & Creamy texture. Even remarked that it tasted a lot like the Cheesecake Factory, so I knew that was his way of saying that he really liked it. So it has been a family favorite for quite a few years now.
finely chopped pecans, toasted
1 1/2 c
graham cracker crumbs
8 (ounces each)cream cheese (softened)
all purpose flour
pure vanilla extract
lemon, zest only
sour cream ( good quality)
eggs, room temperature
(21 ounce) cherry pie filling, chilled
1FOR THE CRUST: Preheat oven 375 degrees F. Toast pecans in preheated oven for 5 -7 minutes. Cool. Mix cooled nuts with remaining ingredients and press into the bottom and up the sides of a 9 inch spring form pan. FREEZE AT LEAST 15 MINUTES BEFORE FILLING.
2TO MAKE THE FILLING: Lower oven temperature to 325 degrees F.
3Beat cream cheese, sugar, flour vanilla, and lemon zest on medium speed until well mixed.
4Add sour cream and mix again. Add eggs one at a time and mix on low speed, after each addition, just until blended.
5Pour into prepared crust. Bake one hour and ten minutes to one hour 15 minutes or until golden brown around edges and center is a little jiggly.
6Remove from oven and run knife around sides of pan, BUT DO NOT REMOVE SIDES OF PAN. Cool on wire rack about 1 1/2 hours. REMOVE sides of pan. Refrigerate 4-6 hours, preferably overnight. Top with chilled pie filling just before serving.
7Note: This was the first time I made what I considered a perfect cheesecake, and it has been my favorite recipe ever since. The neighbors was glad I shared it with them.