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Doris Doughlas' Three-Layer Cheese Cake




Source of Recipe


An old newspaper article.






Recipe Introduction


Doris Doughlas is a graduate nurse who does home duty. "I got this recipe from my sister." she says, "and while it is too rich for me, I find everyone likes it and I'm always making it to give to someone. I've done it in various pans, even on a baking sheet for a really thin half-inch thick cheese cake. I line the pans with foil so it is easy to remove once it has been chilled. Then it easily can be cut in squares, as small as one inch, and arranged on a serving plate for a buffet."





List of Ingredients



• 22 graham crackers (2 1/2 x 2 1/2 inches each)
  
• 3/4 cup coarsely chopped walnuts
  
• 2 tablespoons sugar
  
• 2 tablespoons softened butter
  
• 3 8-ounce packages cream cheese, softened to room temperature
  
• 5 eggs
  
• 1 1/2 cup sugar
  
• 1 1/2 teaspoons vanilla
  
• 3 cups sour cream
  
• 1/2 cup sugar
  
• 1 1/2 teaspoons vanilla
  






Instructions



1. Crush the graham crackers to a fine sand in the blender. Combine in a bowl with the walnuts, sugar and soft butter.
   
2. Line a 9x13x2 inch baking pan with foil, allowing foil to extend beyond the edge of the pan, enough so it can later form a cover when the cake is chilled, then act as a grip to lift cake out. Press the crumb mixture all over the bottom of the pan in an even layer.
   
3. In a bowl, stir the cream cheese, the beat in eggs 1 at a time. Add the sugar and vanilla and beat until smooth. Pour over the crumb layer in pan and bake in a preheated 300 degree F. oven for 1 hour. Take from the oven and let cool for 5 minutes.
   
4. Meanwhile, in a bowl, blend sour cream with sugar and vanilla. Beat until smooth. Pour over the cake and return to the oven for 10 minutes. Remove and let cake cool. Cover with foil and refrigerate to set.
   
5. Lift chilled cake from the pan with the foil extensions and cut into squares or rectangles to serve.
   






Final Comments


Makes 36 small servings.