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.
3/4 c Pecans, coarsely ground
3/4 c Graham crackers, crushed (or
-boxed graham cracker
-crumbs)
3 tb Unsalted butter, melted
4 8 oz.
–
4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
2 c Sour cream
1/4 c Sugar
1 ts Vanilla
-Mazzola No-Stick spray
-cream cheese, at room
-temperature
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.***
From
Yields
1 Servings
Leave a Reply