Creamy Cheesecake With Cinnamon Pecan Crust

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READY IN: 1hr 30mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 350 degrees.
  • Melt butter in 9" pie pan while oven is pre-heating.
  • Mix together crushed Cinnamon Crisp graham crackers, chopped pecans and brown sugar.
  • Add to melted butter in pie pan and mix well. Gently push up sides and on to bottom of pan.
  • Bake for 15 minutes. Remove from oven and cool slightly.
  • In a large bowl combine cream cheese, 1/2 cup sugar, the eggs, 2 teaspoons vanilla and lemon peel. Mix with electric mixer until well blended and then mix another couple of minutes longer. This seems to fluff it up a bit.
  • Pour into graham cracker crust and bake for about 30 minutes until it looks set and is firm to the touch. Do not overbake as it will crack on top.
  • While the cheesecake is baking mix together sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until well blended and sugar has disolved.
  • Remove cheesecake from oven and pread sour cream mixture over cheesecake. Refrigerate for at least four hours.
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