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Publisher Photo
This plain cheesecake is anything but ordinary! The marvelously rich filling is terrific with the pecan-laden crust. My brother gave me the recipe. —Donna Bucher, Tirane, Albania
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 70 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 70 min. + chilling

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
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 5 packages (8 ounces each) 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 heavy whipping cream

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° for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.
Fill a 13-in. x 9-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325°.
In a 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° 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. Yield: 12 servings.
Originally published as Company Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p88

Nutritional Facts

1 piece: 356 calories, 19g fat (10g saturated fat), 167mg cholesterol, 188mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 6g protein.

  • 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
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 5 packages (8 ounces each) 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 heavy whipping cream
  1. 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° for 8-11 minutes or until edges are lightly browned. Cool on a wire rack.
  2. Fill a 13-in. x 9-in. baking dish with 8 cups water; place on lowest oven rack. Reduce heat to 325°.
  3. In a 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.
  4. Bake on middle rack at 325° 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. Yield: 12 servings.
Originally published as Company Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p88

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MY REVIEW
EAStovall User ID: 6130308 39476
Reviewed Aug. 1, 2011

"This is the best cheesecake I have ever made. When I bring it to work, everyone rushes to get a piece."

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