Pauline's Cheesecake


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Member since 2008
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Another family recipe and story, and what I think is the BEST cheesecake recipe

I call this Pauline’s cheese cake because in the early 60’s Pauline Inkster was the wife of E.R.’s boss and a dear lady. She cherished her cheese cake recipe and would not share it until they left Houston. Therefore, when they were transferred she gave me the recipe.


Ingredients You'll Need

Crust
½ cup butter or margarine
1¾ cup graham cracker crumbs
½ teaspoon cinnamon
1 tablespoon water
½ cup chopped pecans (optional

Filling
Beat until smooth:
3 eggs
1 pound Phiadelphia cream cheese
1 cup sugar
2 teaspoons vanilla
½ teaspoon salt
1½ pints sour cream


Directions

Mix and mold crust into cheesecake pan (one with a removable outside ring) covering the bottom and coming up the sides as much as possible.


Pour filling in pan.


Bake in 350F oven for 30 minutes. When cool, if desired, top with can of cherry, strawberry, or blueberry pie filling. Also good with no toping


Questions, Comments & Reviews



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