I have no idea who Nancy Olson is. She must be a friend of my friend Kate Chuckney, who made this delicious cheesecake years ago when I was in college and would babysit her children. Her recipe card said Nancy Olson's Cheesecake, so that's what my family has called it ever since. Whoever you are, Nancy Olson, you make a mean cheesecake!
Combine and press into spring-form pan:
1 sleeve graham crackers, crushed (1 3/4 C. graham cracker crumbs)
1 stick softened butter (or more, 3/4 C.)
1 Tbsp. brown sugar
1/2 C. chopped pecans
Bake at 350° for 5 minutes.
Combine in stand mixer and beat 25 minutes:
4 blocks cream cheese (2 lbs.)
4 eggs
1 C. sugar
1 tsp. vanilla
Bake at 325° for 40 minutes. Cool and top with this topping.
Beat 15 minutes:
1 pint sour cream
1/2 C. sugar
Bake 10 minutes at 400°.
Combine and press into spring-form pan:
1 sleeve graham crackers, crushed (1 3/4 C. graham cracker crumbs)
1 stick softened butter (or more, 3/4 C.)
1 Tbsp. brown sugar
1/2 C. chopped pecans
Bake at 350° for 5 minutes.
Combine in stand mixer and beat 25 minutes:
4 blocks cream cheese (2 lbs.)
4 eggs
1 C. sugar
1 tsp. vanilla
Bake at 325° for 40 minutes. Cool and top with this topping.
Beat 15 minutes:
1 pint sour cream
1/2 C. sugar
Bake 10 minutes at 400°.
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