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Swampland Cheesecake

pellis

"A favorite cheesecake recipe from a great cook at my church. One of the best cheesecakes you will ever eat. Favorite topping - fresh strawberries!"
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Ingredients

5 h 40 m servings 729 cals
Original recipe yields 10 servings (1 10-inch cheesecake)

Nutrition

  • Calories:
  • 729 kcal
  • 36%
  • Fat:
  • 46.5 g
  • 72%
  • Carbs:
  • 71.2g
  • 23%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix the graham crackers, pecans, and 1/3 cup of sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined. Press the crumb mixture into the bottom of a 10-inch springform pan. In a bowl, beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended; spoon the mixture on top of the crumbs.
  3. Bake in the preheated oven until set, about 1 hour and 10 minutes; remove from oven, and let cool for 30 minutes. Mix the sour cream, 1/2 cup of sugar, and vanilla extract together in a bowl; top the cheesecake with the sour cream mixture. Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.

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Reviews

Read all reviews 9
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Tasted great! This is the first home made cheese cake I made. Topped it with caramel sauce and everyone loved it. I added tbs more vanilla to the sour cream. I won't add as much our cream next t...

Wowee! We made this for a party today and everyone loved it. Being a cheesecake fan, I have tried many, but this one was absolutely fabulous! We had blueberry topping, but I ate mine without and...

I made this cheesecake exactly as written and took it to work. I had a sliver in the morning just to taste it. By the time I got back for a proper piece with my lunch, it was gone. I'll have to ...

I would have given this 5 stars but I'm not a fan of the crust. I'm not sure why, but it didn't seem right. the cheesecake itself turned out so yummy! I will be making it again!

I used digestive biscuits(a plain cookie) since graham crackers are not easily available. I also added some Greek yogurt with the sour cream. Several people commented it was the best cheesecake ...

This is the best cheesecake. Growing up we had a recipe with the sour cream top, so I was looking for one like that. I did add cinnamon to the crust.

delicious cheesecake. I'll definitely make it again.

EXCELLENT!!! I WOULD GIVE IT A 10 IF I COULD

Very tasty recipe and have made several times. Love the pecan in crust mix. Decided to make minor additions & everyone has loved it. I put 2 tsp of vanilla into filling and use 1/2 cup of coc...