The best delicious Helen's Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Helen's Cheesecake recipe today!
Hello my friends, this Helen's Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Helen's Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Helen's Cheesecake.
What Makes This Helen's Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Helen's Cheesecake.
Ready to make this Helen's Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
3/4 c Pecans, coarsely ground
3/4 c Graham crackers, crushed
(or boxed graham cracker
-crumbs)
3 tb Unsalted butter, melted
Mazola no-stick spray
FILLING
8 oz Cream cheese, at room
-temperature
4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
TOPPING
2 c Sour cream
1/4 c Sugar
1 ts Vanilla
Crust: Mix ground pecans, crushed graham cracker crumbs and butter
together. Press onto bottom of a 9″ or 10″ springform pan that has
been sprayed generously with Mazzola No-Stick spray. Set aside.
Filling: Preheat oven at 350 degrees. Beat cream cheese in a large
bowl with an electric mixer until smooth. Add eggs, 1 1/4 cups
sugar, lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over
crust. Set pan on baking sheet. Bake 9″ pan for 50-55 minutes or 10″
pan for 40-45 minutes at 350 degrees. Remove from oven and let stand
at room temperature for 15 minutes (leave oven on).
Topping: While cheesecake is baking, combine sour cream, 1/4 cup
sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once
cake has stood at room temperature for 15 minutes, spread topping
over. Return to oven and bake 5 minutes longer. Let cool thoroughly
then refrigerate for at least 24 hours or preferably 2 to 3 days.
Remove from pan and enjoy!
***This recipe comes from an old Supervisor of mine (Helen). She
used this recipe to sell her cheesecakes professionally. It appears
rather basic but is a huge hit with any cheesecake officianado! We
used to have raffles as fundraisers for this cheesecake.***
Yields
6 servings
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