Sour Cream Cheesecake
This cheesecake is firm but creamy and has a tangy hint of sour cream. Set in a pecan crust that is just delicious!
1/3 c. Bisquick biscuit mix
1/3 c. self-rising flour
3/4 c. light brown sugar
1/2 c. pecans, finely
1 stick unsalted butter, softened (land of lakes)
3 (8 oz.) packages cream cheese, softened
1 c. sour cream
1 c. sugar
1 tbsp vanilla
1/3 c. heavy cream
Blend together Bisquick, flour and brown sugar, cut in butter. Add pecans. Coat pan with Pam, pat out crust in pan. Bake at 350° for 15 minutes. Cool well.
With mixer beat cream cheese for 10 seconds. Add the sour cream and sugar; mix well. In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. Once completely combined, pour into the cooled crust. Lower oven temperature to 250°. Place cheesecake into a preheated water bath, in the oven for 1 hour and 45 minutes. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove cheesecake from oven and cool before placing in refrigerator. Refrigerate 4 to 6 hours before serving. Top with your choice of fruit and Cool Whip.
From My kitchen!
*Note: A water bath – I prefer not to place cheesecake pan into water bath. I place a pan of hot water on the bottom of my oven (below racks) to add moisture to oven while cheesecake bakes.