• Cooking Time:
  • Servings:
  • Preparation Time:


When Doreen gives a recipe you take it and run. It is always a winner.


  • 1/4 cup pecans, finely chopped
  • 1/4 cup walnuts, finely chopped
  • 1/4 cup almonds, finely chopped
  • 3/4 cup vanilla wafer, finely chopped
  • 2 tablespoons butter, melted
  • 1 1/2 pounds cream cheese
  • 1 1/3 cups sugar
  • 5 eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 2 teaspoons vanilla
  • 2 teaspoons lemon juice


  • Crust Directions:
  • 1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
  • Cheesecake Directions:
  • 1. All the filling ingredients should be at room temperature.
  • 2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
  • 3. Add the sugar a little at a time and continue beating until creamy.
  • 4. Add one egg at a time and beat after each egg.
  • 5. Add flour, vanilla and lemon juice, mix well.
  • 6. Add the sour cream and beat well.
  • 7. Pour cream cheese mixture into the springform pan.
  • 8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  • 9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
  • 10. Remove from oven and let cool then refrigerate for 24 hours.
  • 11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
  • ***The crust recipe below is for those who prefer a crust without nuts***

Categories: Cheesecake 
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