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Company Cheesecake
SUBMITTED BY:
Donna Bucher
"This plain cheesecake is anything but ordinary! The marvelously rich filling is terrific with the pecan-laden crust. My brother game me the recipe. --Donna Bucher, Tirane, Albania"
RECIPE RATING:
Read Reviews
(5)
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PREP TIME
30 Min
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup finely chopped pecans
1 teaspoon grated lemon peel
6 tablespoons cold butter (no substitutes)
1 egg yolk
1/2 teaspoon vanilla extract
FILLING:
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
2 egg yolks
1/4 cup whipping cream
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DIRECTIONS
In a bowl, combine the flour, sugar, pecans and lemon peel, cut in butter until crumbly. Combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of a greased 10-in. springform pan. Bake at 400 degrees F for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.
Fill a 13-in. x 9-in. x 2-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325 degrees F.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add the flour, vanilla and salt. Combine eggs and egg yolks; add to cream cheese mixture just until combined. Beat in cream just until combined. Pour over crust.
Bake on middle rack at 325 degrees F for 70-75 minutes or until center is almost set (top of cheesecake will crack). 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.
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REVIEWS
Reviewed on Dec. 13, 2006 by CHIEFCOOK512
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CHIEFCOOK512
Dec. 13, 2006
This was an amazing recipe! WOW! My family at Thanksgiving couldn't get enough of it! Thank you for putting this recipe online. I am sharing it with my friends!
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7 users found this review helpful
This was an amazing recipe! WOW! My family at Thanksgiving couldn't get enough of it! Thank...
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Reviewed on Jul. 22, 2007 by
LillyJ
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LillyJ
Jul. 22, 2007
I have used this website for quite some time, but I'm telling you, this is the best recipe I've used from here. I took this to work at Thanksgiving and they LOVED it. Just watch your cook time and temperature. Bake it slow and low. It needed a little more cook time in my oven. MARVELOUS. I've made many cheesecakes, but this was the absolute best. Thanks!
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3 users found this review helpful
I have used this website for quite some time, but I'm telling you, this is the best recipe...
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Reviewed on Jul. 28, 2007 by
DOBBIEDO
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DOBBIEDO
Jul. 28, 2007
Soo good!! I made it for a family gathering and just got a request to bring it again. Very easy to make. I've made a few different recipes and this is by far our favorite. Filling is yummmm!
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1 user found this review helpful
Soo good!! I made it for a family gathering and just got a request to bring it again. Very...
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Reviewed on Oct. 25, 2007 by
pattymedic
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pattymedic
Oct. 25, 2007
Loved this recipe. I used almond extract. Rave reviews from co workers.
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0 users found this review helpful
Loved this recipe. I used almond extract. Rave reviews from co workers.
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Reviewed on Dec. 27, 2006 by jona in az
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jona in az
Dec. 27, 2006
Finally!! A perfect cheesecake!! I made this for Christmas and it turned out beautifully! It was pretty to look at and oh so delicious! This recipe is very uncomplicated. I let mine cook an extra 10 minutes (I think my oven runs cool). I topped it with raspberry spread and then made sweetened whipped cream with 2 dollops of sour cream to give it some tang and put that over the raspberry spread. I wish I had taken a picture it was so pretty! I will use this recipe again and again!
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0 users found this review helpful
Finally!! A perfect cheesecake!! I made this for Christmas and it turned out beautifully! ...
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