Cheese Cake

Aunt Sue’s

 

Yield/Serves:

INGREDIENTS …the crust

INSTRUCTIONS …the crust

1 box (12 oz.) vanilla wafers, crushed

½ cup ground walnuts (optional)

½ tsp cinnamon

¼ lb. butter

 

 

Place crushed wafers in bowl.

Add cinnamon, nuts and milled butter.

Mix well.  Press down and let sit about five minutes before lining sides and bottom of pan.

Save some for the top of the cake.

 

INGREDIENTS …the cheese cake

 

3 eggs

2-8oz. packages cream cheese

2 tsp vanilla

½ tsp almond extract (optional)

1 cup sugar

1 ½ pints sour cream

 

use a 9” spring pan

 

 

INSTRUCTIONS…the cheese cake

Beat eggs at high speed until thick. 

Add cream cheese at low speed.

Add vanilla, almond extract and sugar.

Beat well at high speed.  Fold in sour cream for five minutes.

Pour into pan and add remaining crumbs on top.

Bake at 375°for 50 minutes … DO NOT OVERBAKE.

Remove from oven and cool at room temperature.

Refrigerate at least 24 hours before slicing.

Do not try to remove entire cake from pan at one time.

This cake freezes beautifully