Creamy Cheesecake With Cinnamon Pecan Crust
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 9 cinnamon graham crackers, crushed
- 1⁄2 cup chopped pecans
- 2 tablespoons brown sugar
- 5 tablespoons butter
- 2 (8 ounce) packages low-fat cream cheese
- 1⁄2 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon lemon peel
- 3⁄4 cup sour cream
- 2 tablespoons sugar
- 2 teaspoons vanilla
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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