LEMON CHEESECAKE

Rich Luscious Lemon Cheesecake Recipe

Abagail had the FHE treat.  We had lemons we needed to use and Abagail loves lemon.  We looked through quite a few recipes.  She couldn't decide between this recipe and lemon pie (same cookbook) so we took a vote.  This is what won.  It was very yummy!  Found this recipe Taste of Home pg. 224.  I also had some vanilla beans.  We used two of them for this recipe.

CRUST:

1-1/4 cups graham cracker crumbs (about 20 squares)
3/4 cup finely chopped nuts (comments said they did Blue Diamond glazed pecans)

14/ cup sugar

1/3 cup butter, melted

FILLING:

4 packages (8 oz each) cream cheese, softened

1 1/4 cup sugar

4 eggs

1 T lemon juice

2 tsp grated lemon peel

1 tsp vanilla extract

TOPPING:

2 cups (16 oz) sour cream

1/4 cup sugar

1 tsp grated lemon peel

1 tsp vanilla extract

In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, peel and vanilla; beat just until blended. Pour into crust.
Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing. Yield: 12-14 servings.