Thelma's Cheese Cake
Original recipe from a family friend, Thelma Dougan
Ingredients
- 4 large or 5 small - well beaten eggs (room temp)
- 2-8 oz. packages Philadelphia Cream Cheese (room temp)
- 1 Cup sugar
- 1/4 tsp. salt
- 2 tsps. vanilla
- 3 Cups sour cream (room temp)*
Combine eggs, cream cheese, sugar, salt, and vanilla and beat until smooth. Blend in sour cream and beat until very smooth. Pour into graham cracker crust shell**.
Bake at 375 degrees for 35 minutes or until set. Cool, chill for 4-5 hours prior to slicing.
*Note: you can substitute 1 lb. of Sour Supreme and 8 oz. of sour cream in place of all sour cream.
**Graham Cracker Crust
- 1 3/4 Cups graham cracker crumbs
- 1/2 Cup finely chopped walnuts
- 1/2 tsp cinnamon
- 1/4 pound butter, plus 1 Tbsp.
Melt butter and add cinnamon and mix well. Add nuts and graham cracker crumbs. Grease side and bottom of 2 piece pan with butter. Press crust to sides and bottom of pan.
Make tray from aluminum foil to go in bottom of oven, with 4 sides turned up to catch butter drippings.
Toppings:
Pour over top while warm but not hot.
Pineapple
- 1 can (8 1/2 oz) crushed pineapple
- 1/4 Cup sugar
- 1 Tbsp cornstarch
Mix together and thicken over heat until clear.
Cherry (and others) - 1 can instant pie filling right from the can.