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LOCATION: Recipes >> Desserts Cheesecake >> Cheesecake 09

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For two 9 inch pies: | For two 10 inch pies:
Two 9 inch pyrex pie plates | Two 10 inch pyrex pie plates
Three 8 oz. pkgs. cream cheese* | Four 8 oz. pkgs. cream cheese*
4 eggs | 6 eggs
1/8 tsp. salt | 1/4 tsp. salt
1 3/4 cups sugar | 2 cups sugar
3 tsp. vanilla extract | 3 1/2 tsp. vanilla extract
2 cups sour cream | 2 cups sour cream

If using neufchetel cheese, add an extra egg and increase
the total baking time to 45 minutes, then test for doneness.

3 cups graham cracker crumbs
2 cubes melted butter
5 1/2 OZ. ground blanched almonds

Preheat oven to 350 degrees.

Combine the crust ingredients, spray both glass pyrex pie plates
with non-stick coating of your choice. Evenly divide the mixture
between the two plates. Pat in with high sides. Chill at least
one hour.

Have all ingredients at room temperature. Let the unwrapped cream
cheese soften in the bowl you're going to mix in. Cream the cheese
with an electric mixer. Add the sugar a bit at a time, then add
salt. Scrape down the beaters and the sides of the bowl. beat
until fluffy; add eggs one at a time. Beat well. Add vanilla and
blend well. Add sour cream and blend well. Don't overdo at this

Divide this mixture evenly into the two prepared pie plates. After
the mixture has been poured, run your thumb around the inner pie
plate outer crust edge to force some of the crust crumbs onto the

Bake both cheese cakes in the aformentioned pre-heated oven at 350
degrees for 30 minutes. Check for doneness when the 30 minutes
are up. If the cheesecakes jiggle like set jello, and if they have
started to rise on the sides, take out and cool. If not, bake an
additional 10 minutes. After cooling, chill for at least 6 hours
before serving.

Top each pie with a can of pie filling (cherry, etc.).


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