Sour Cream Cheese Cake |
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Pirate's Pantry Treasured Recipes of Southwest Louisiana Cookbook |
| Ingredients: |
Crust: 1 stick of butter, melted 15 double graham crackers, crushed Filling: 3 8 oz packages of cream cheese 1 pint of sour cream 1 ½ cups sugar 5 eggs Juice of 1 lemon 1 ½ tsps vanilla |
| Mix butter and crumbs and press in a 9” spring form pan. Mix all filling ingredients. Pour into unbaked crust. Bake at 325 degrees for1 hour. Let cool in open oven for 1 hour. Best made the day before. |
| Submitted by: Laurie Monteforte |