This was always a family favorote. I always thought it was
mom’s recipe but was only a little disappointed when I found it on the
inside of the 8 oz. Philidelphia Cream Cheese Package.
Fortunately, it is just as tasty as it ever was, even after learning its
source. For reference, the current recipe found with the cream cheese is
nothing like this as it uses flour not to mention the lack of the
topping... sigh...
My contribution is in the crust. I found if I add pistachio nuts it adds
greatly to the flavor. The crust is still needs graham crackers to make
it stick. For the crust, I target roughly a blend of 2 parts
graham crackers, 1 part nuts.
Ingredients
| Crust | ||
| 1 | package | Nabisco Graham Crackers |
| 1/2 | cup | Finely ground Pistachios |
| 3 | Tbs | Melted Butter |
| 3 | Tbs | Sugar |
| Filling | ||
| 4 | 8oz bricks | Philidelphia Cream Cheese. |
| 1 | cup | Sugar |
| 1 | tsp | Vanillla |
| 4 | lg | Eggs |
| Topping | ||
| 24 | oz | Sour Cream |
| 1/4 | cup | Sugar |
| 1/2 | tsp | Vanilla |
Steps
Preheat oven to 325 F.
Crush graham crackers. Sift out the fine crumbs into a separate bowl.
Mix Pistachio nuts into the crushed graham crakers.
Add butter and sugar to the graham crackers and mix well.
Butter a 9 in. spring form pan (mine has a ceter chimney) and dust with the fine crumbs from above.
Press the crushed graham crackers on the bottom of the pan.
Cram the cream chease and the sugar together.
Add in the eggs 1 at a time and blend in well
Mix in the vanilla.
Pour the cream cheese mixture into the pan and bake for 1 hour or until the cake is set.
Pull the cake out from the oven and let it cool.
In a bowl, mix the sour cream, sugar and vanilla.
Pour the sour cream mix unto the top of the cooled cheese cake.
Return the cake into the oven for another 10 to 15 mins.
Pull cake from oven let cool then refridgerate before serving.