Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

New York-Style Cheesecake




Source of Recipe


Family Circle Magazine


List of Ingredients




Crust:
1 1/2 cups graham cracker crumbs
3/4 cup pecans, finely chopped
2 tablespoons light-brown sugar
1/4 teaspoon ground cloves
6 tablespoons butter, melted

Filling and Topping:
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
2 tablespoons cornstarch
4 large eggs
Grated rind from 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup sour cream

Sauce:
2 cans (8 ounces each) crushed pineapple packed in juice
1/4 cup water
1/4 cup granulated sugar
2 tablespoons cornstarch




Recipe



1. Heat oven to 350°.
2. Crust: In bowl, mix crumbs, pecans, sugar, cloves. Stir in butter. Press over bottom, halfway up sides of 9-inch springform pan. Refrigerate.
3. Filling: In bowl, beat cheese 1 minute. Add sugar and cornstarch; beat until smooth, 3 minutes. Beat in eggs, one at a time. Beat in rind, juice and vanilla. Pour into crust.
4. Bake in 350° oven 55 to 60 minutes. Spread sour cream over top. Bake 15 minutes. Run thin knife around edge of cake. Let cool in pan on rack. Cover; refrigerate overnight.
5. Sauce: Drain pineapple over saucepan. Stir in water, sugar and cornstarch to dissolve sugar. Boil until thickened, 1 minute. Stir in pineapple. Let cool. Refrigerate until serving.