lumicero/recipes-ing2inst huggingface dataset:
Title: Pecan Pie Cake
Ingredients:
- 1 butter
- 8 eggs
- 4 light corn syrup
- 1 1/2 dark brown sugar
- 1/2 pure vanilla extract
- 1 pecans
- 2 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Mix together cake mix, melted butter, and 1 egg. Blend for 1 to 2 minutes. The batter will be very thick - more like cookie dough. Reserve 2/3 cup of batter.
3. Pat remaining batter in bottom of 13x9 inch pan.
4. Bake for about 15 minutes or until crust is light brown and puffs up. Remove from oven and cool on a rack for 10 minutes. Leave the oven on.
5. Mix together reserved batter, corn syrup, brown sugar, remaining 3 eggs, and vanilla. Blend on low for 1 minute. Scrape down sides of bowl with a spatula. Mix at medium speed until well combined and blended. There will first be little chunks of the cake mix batter. Mix well until those chunks disappear.
6. Fold in pecans and chocolate chips.
7. Pour mixture on top of partially cooked batter and smooth it out with a spatula. Return pan to oven.
8. Bake cake until edges are brown but cetner is still a bit soft - 40-45 minutes.
9. Remove from oven and cook on a rack for 30 minutes.
Title: Mexican - Traditional Tres Leches Cake
Ingredients:
- 6 eggs
- 2 sugar
- 2 flour
- 3 baking powder
- 1/2 milk
- 2 vanilla
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 salt
- 2 white corn syrup
- 1 sugar
- 2 water
- 1 1/2 vanilla
- 1/3
- 2
Instructions:
1. Beat egg whites until peaks form. Add sugar gradually. Add yolks; beat 3 minutes. Combine flour and baking powder; add to egg mixture alternately with milk.
2. Pour into well greased 9 X 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes. Pour sauce ingredients into blender; blend.
3. Punch holes in cake with toothpick while yet warm; pour sauce over cake. Allow cake to cool in refrigerator before frosting.
4. To make frosting: mix all ingredients in the top of double boiler. Cook for 7 to 10 minutes while beating constantly.
5. Frost cake. Keep refrigerated.
Title: Apple Dessert (Quick)
Ingredients:
- 3 sliced apples
- 3 1/2 sugar
- 1 cinnamon
- 1 maple syrup
Instructions:
1. Peel and slice apples.
2. Put slices in a microwave safe bowl.
3. Sprinkle with sugar, cinnamon.
4. Microwave 4 minutes, checking apples for doneness. If not done, give them about 20 seconds more until done.
5. Stir apples and sugar/cinnamon after removing to cover apples with sugar mixture.
6. Add maple syrup and ice cream.
Title: Mochi
Ingredients:
- 7 glutinous-rice flour
- 5 boiling water
- 1 sugar
- 1/4 roasted unsalted peanuts
Instructions:
1. In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
2. While mixing with a spoon or small stiff spatula, pour in the boiling water.
3. Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).
4. Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.
5. Meanwhile, grease a ziploc bag well.
6. Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself!
7. While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want.
8. To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky.
9. Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P.
10. Enjoy!
11. Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).
Title: Wild Blueberry Cobbler
Ingredients:
- 4 butter
- 1/2 raw sugar
- 1/2 honey
- 2 baking powder
- 1/2
- 3
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Melt butter in a 8"x8" pan.
3. Mix all ingredients except blueberries and pour into the buttered pan.Top with the blueberries.
4. Bake for 35-40 minutes.
5. Serve warm.
Title: Scalloped Apples Ann
Ingredients:
- 4 -6 apples
- 1/2 water
- 1 cinnamon
- 1/4 allspice
- 2 Splenda sugar substitute
- 1 lemon juice
- 1 1/2 margarine
- 1 nutmeg
- 1
Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Peel, core and slice apples, put apples in a buttered shallow baking dish.
3. Add water.
4. Mix sugars, cinnamon and allspice.
5. Sprinkle over apples along with lemon juice, bread crumbs and nutmeg.
6. Dot with margarine.
7. Bake about 45 minutes until apples are soft. Serve warm or cold.
Title: Magic Cookie Bars
Ingredients:
- 1/2 butter
- 1 1/2 graham cracker crumbs
- 14 sweetened condensed milk
- 6 flaked coconut
- 1 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a 13x9 baking dish melt butter in oven.
3. Sprinkle crumbs over butter; mix together; press into pan.
4. Pour sweetened condensed milk evenly over crumbs.
5. Top evenly with chocolate chips, coconut, and nuts; press down firmly.
6. Bake 25 to 30 minutes or until lightly browned.
7. Cool before cutting.
Title: Simple Fudge Tarts
Ingredients:
- 9 sweetened condensed milk
- 1/2
- 1/4
Instructions:
1. Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
2. For tart shells, cut cookie dough into six equal pieces.
3. Cut each piece into four equal slices.
4. Place each slice of dough in a prepared cup.
5. Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
6. Remove tart shells from oven.
7. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
8. Bake 2 minutes more or till the edges of tart shells are firm and light golden.
9. Let tart shells cool in cups on a wire rack for 15 minutes.
10. Carefully remove tart shells from cups.
11. Cool completely on wire racks.
12. For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
13. Cook and stir over medium heat till chocolate is melted.
14. (WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
15. Cool, allowing filling to set.
Title: Amaretto Apple Crisp
Ingredients:
- 1/2 all-purpose flour
- 1/4 granulated sugar
- 1/4 light brown sugar
- 1/4 butter
- 3 margarine
- 7 granny smith apples
- 1/3 Amaretto
- 1/4 cinnamon
- 1/4 nutmeg
Instructions:
1. Preheat oven to 375ºF.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and both sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
3. Add almonds, toss well.
4. Combine apple, nutmeg, cinnamon and Amaretto in a bowl; toss well.
5. Spoon apple mixture in an 8" square baking dish or 1-1/2 quart casserole.
6. Sprinkle with crumb mixture.
7. Bake at 375ºF for 45 minutes or until golden brown.
Title: White Texas Sheet Cake
Ingredients:
- 1 butter
- 1 water
- 2 flour
- 2 sugar
- 2 eggs
- 1/2 sour cream
- 1 salt
- 1 butter
- 1/2 milk
- 1/4 powdered sugar
- 4 1/2
- 1/2
- 1
Instructions:
1. In a large pan bring to a boil 1 cup butter and 1 cup water.
2. Remove from heat and stir until smooth.
3. Mix the remainder of the ingredients together and pour into a 10x15 cookie sheet pan.
4. Bake at 375 degrees for 20 minutes until cake is golden.
5. Cool 20 minutes maximum before frosting.
6. Frosting:
7. Bring to a boil 1/2 cup butter and 1/4 cup milk.
8. Remove from heat and add the powdered sugar, almond, and nuts.
Title: Hot Banana Glory
Ingredients:
- 1 banana
- 1/8 ground cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees F. Wrap unpeeled banana in aluminum foil
2. and bake 30 minutes. Carefully unwrap and peel banana; transfer to serving
3. plate. Sprinkle with cinnamon; top with whipped topping.
Title: Chocolate Yogurt Cake - Low Cal, Low Fat
Ingredients:
- 5 1/4 non-fat vanilla yogurt
- 1 fat-free cottage cheese
- 6 bananas
- 1
- 2
Instructions:
1. Mix first yogurt container with 1/2 cup cottage cheese; blend thoroughly. Add 4 tbsp chocolate syrup. freeze.
2. Mash bananas and put on top first layer.
3. Mix 2nd yogurt tub with 1/2 cup cottage cheese, 2 tbsp chocolate syrup and 1 tbsp peanut butter. Place on top and freeze all over night.
4. Then ready to eat!
5. Makes 16 Servings.
6. 5 Calories.
7. 43g Fat.
8. 6g Protein.
Title: Mrs. Rowe's Strawberry Pie
Ingredients:
- 2 water
- 1 1/2 sugar
- 1 1/2 strawberry gelatin
- 1 cornstarch
- 3 fresh strawberries
- 2
Instructions:
1. Combine the water, sugar, gelatin, and cornstarch in a saucepan over medium-high heat; cook, whisking constantly, until thickened.
2. The mixture should feel thick and thinly coat a spoon, and a line drawn on the spoon will stay clear.
3. Cool until lukewarm.
4. Place the strawberries in the crusts, pointed end up, starting in the middle and working out to the edge.
5. Pour half of the gelatin mixture over the strawberries in each pie shell.
6. Chill several hours or overnight, until the filling is set.
7. Serve topped with a dollop of whipped cream.
Title: Angel Dessert
Ingredients:
- 1 instant lemon pudding
- 1 sour cream
- 1 milk
- 1 1/2 Cool Whip Topping
- 540
Instructions:
1. Place torn cake in a pretty glass bowl.
2. Mix all the other ingredients until smooth and pour over cake.
3. Top with a pie filling of your choice and whipped cream.
4. She made it with cherry pie filling.
Title: Gluten-Free Pinwheel Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 3 milk
- 1 potato starch
- 1/2 buckwheat flour
- 1/4 gluten free baking powder
- 1/2 salt
- 1/8 butter
- 2
- 1
Instructions:
1. Cream first amount of butter and sugar together.
2. Beat in egg, vanilla, and milk.
3. Sift flour, baking powder and salt together.
4. Add to butter mixture and mix into a ball.
5. Divide dough into 2 equal portions.
6. To one portion, add cocoa and remaining butter; mix well.
7. Roll out each portion between sheets of waxed paper to 1/8" thick.
8. Make them the same size in a rectangular shape.
9. Remov top papers and invert white layer over chocolate.
10. Remove top paper and roll, removing top paper as you roll.
11. Wrap and chill overnight.
12. To bake, slice thinly and place on an ungreased cookie sheet and bake in a preheated 375* oven for about 5 minutes.
13. Enjoy!
Title: Julie Goodwin's White Chocolate and Raspberry Muffins
Ingredients:
- 2 self raising flour
- 3/4 caster sugar
- 3/4 white chocolate chips
- 1 1/2 raspberries
- 2 eggs
- 1/2 milk
- 1/2
Instructions:
1. Combine the dry ingredients in a large bowl (include the choc chips).
2. Chop half the raspberries, combine all the berries with the dry ingredients.
3. Make a well in the centre of the bowl.
4. Whisk the eggs, milk and oil in a smaller bowl. Pour into the well and mix with a spoon or spatula until just combined and there are no lumps (but don't over mix)
5. Spoon mixture into muffin cases and bake at 180oC for 20-25 minutes.
Title: Vanilla Risotto With Grilled Nectarines
Ingredients:
- 1 soya milk
- 1 vanilla pod
- 1 orange, juice and zest of
- 3 honey
- 175 risotto rice
- 4 nectarines
- 50 unsalted shelled pistachios
Instructions:
1. Scrape seeds ou of the vanilla pod and add both seeds and pod to the milk. Bring to boil and remove from heat.
2. Put the orange zest, juice and 2 tbsp of the honey into a pan and heat for 1 minute. Add rice and stir to coat.
3. Add the milk to the rice mix a ladle at a time until all the milk has been used up. Stir constantly while doig so, it will take about 30 minutes.
4. Heat a frying pan to very hot. Cut the nectarines an half and brush cut side with the honey.
5. Place cut side down in pan and cook for 3 - 4 mins each side. Serve the risotto topped with the nectarines, nuts and a drizzle of honey.
Title: Dutch Babies and Strawberries
Ingredients:
- 1/2 margarine
- 1 1/4 butter
- 3/4 milk
- 5 flour
- 1 eggs
- 1 vanilla
- 4 strawberry
- Cool Whip
Instructions:
1. Preheat oven to 350 degrees. Preheat a skillet and melt butter or margarine.
2. While that melts, blend milk with flour; add eggs and vanilla.
3. Pour into skillet, then transfer to oven and bake 25 to 30 minutes.
4. While it cooks, it will rise, then fall as it cools.
5. Top with berries and a tablespoon of Cool Whip each.
Title: Honey Roasted Pears
Ingredients:
- 4 honey
- 6 comice pears
- 5 fresh thyme
- 2 unsalted butter
- 1 salt
Instructions:
1. Heat 2 tbls. of the ho0ney in a large skillet over low heat until it begins to reduce and caramelize, about 10 minutes. Then add the pears, flat side down. Cook until golden brown around the edges, about 15 minutes. Remove the pan from the heat. Place the pears in a roasting pan flat side up. Scatter 3 sprigs of thyme(or other herbs) on top. Roast in a preheated 350*F. oven until tender, about 25 minutes.
2. Heat the remaining honey and thyme sprigs in a saucepan over low heat. Slowly whisk in the butter and salt. Drizzle theh honey butter mixture over the pears. Serve hot or warm. Enjoy!
3. Serves 6.
Title: Fruit Pizza With Orange Glaze
Ingredients:
- 1 cream cheese
- 1 lemon juice
- 1/2 water
- 1/4 sugar
- 1/2 cornstarch
- 3/4
- 2
Instructions:
1. Grease a round pizza pan well.
2. Slice cookie dough 1/4" and cover the pan with dough overlapping.
3. Bake as directed.
4. Slice the assorted fruit while cookie is baking.
5. Allow cookie to cool then spread cream cheese over dough.
6. Arrange fruit over cream cheese.
7. Glaze: combine orange juice, lemon juice, sugar and corn starch in a sauce pan.
8. Cook on low until thickened.
9. Once sauce is thickened allow to cool completely before pouring over fruit pizza.
10. Refrigerate several hours before serving.
Title: Melt-In-Ya-Mouth Swedish Butter Cookies
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 2 butter
- 1 vanilla extract
- 1
Instructions:
1. Sift flour and sugar into a bowl.
2. Mix the egg yolks, butter and extract in separate bowl.
3. Slowly add flour and sugar a bit a time, mixing the mixture with your fingertips.
4. Fource dough through a press or roll balls and flatten or make snakes (whatever you wish) onto grease trays.
5. Bake in a moderate oven (180C/350F) for 8 to 10 minutes.
6. Keep in air-tight container.
Title: Black Forest Cake With Cherries.
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 maraschino cherries
- 2 cherry pie filling
- 1 chocolate curls
- 1
- 1/2
Instructions:
1. Prepare and bake cake mix, according to package directions for a 2 (9/10 inch) cake pan, using the first 4 ingredients I use Springform pans 10 inch.
2. Cool on a wire rack.
3. Drain Cherries, reserving 2 tbls of Juice.
4. Sprinkle over 1 cake layer,.
5. Spread with pie filling.
6. Place remaining layer on top.
7. Add 2 Tbls of Cherry Juice to Buttercream Frosting and Spread frosting over top and sides of cake.
8. Decorate with cherries and chocolate curls.
Title: Broiled Peaches with Cookie Crumb Topping
Ingredients:
- 2 fresh lemon juice
- 2 light brown sugar
- 3 cinnamon
- 4 butter
- 1/4 heavy cream
- 1
- 2
Instructions:
1. Preheat broiler.
2. In a bowl, toss together the peaches, the lemon juice, extract (if using), cinnamon and 1 tblsp of the brown sugar.
3. Empty into a buttered, ovenproof baking dish large enough to hold the peaches in one layer.
4. Broil the mixture about 6 inches from the preheated broiler for 5-7 minutes, or until the peaches are tender.
5. In a small bowl, combine the remaining brown sugar, butter and cookie crumbs and sprinkle over peaches.
6. Broil 1-2 minutes longer, or until topping is pale golden.
7. Divide between 2 dishes and serve with the cream.
Title: Mom's Lace Cookies
Ingredients:
- 2 1/2 oats
- 1 light brown sugar
- 3 flour
- 1 butter
- 1 egg
- 1 vanilla
Instructions:
1. Mix all ingredients together in a large bowl. D.
2. Drop by 1/2 teaspoons, 2" apart, onto foil-lined baking sheets.
3. Bake at 350 degrees for 8 minutes or until golden brown.
4. Remove foil from pan to allow cookies to cool.
5. Peel carefully off foil when cool.
Title: Sauerkraut Chocolate Cake
Ingredients:
- 2/3 butter
- 1 1/2 white sugar
- 3 eggs
- 1/2 water
- 1 flour
- 2 1/4 baking powder
- 1 baking soda
- 1 salt
- 1 sauerkraut
- 2/3 vanilla
- 1
Instructions:
1. Blend the butter and sugar together in a large bowl.
2. Add the eggs and mix again.
3. Sift the dry ingredients together, then add the water alternately with the sifted, dry ingredients to the butter and sugar mixture.
4. Stir in the sauerkraut and vanilla.
5. Put in two 8 x 8 inch pans and bake at 350 F for 30 minutes.
Title: Chocolate Gateau Supreme With Berries
Ingredients:
- 500 chocolate
- 125 brewed coffee
- 30 butter
- 90 raisins
- 180 rum
- 180 fresh strawberries
- raspberries
Instructions:
1. Break the chocolate into pieces and melt in a bowl over gently simmering water.
2. Mix the butter into the hot coffee and stir into the melted chocolate off the heat.
3. Drain the alcohol from the raisins and stir them into the chocolate mixture.
4. Add the nuts and cookie pieces and stir very gently until all ingredients are just coated with chocolate.
5. Spoon into a lightly buttered 23cm springform pan, cover lightly when cool and refrigerate for 12 hours.
6. To serve sprinkle lightly with a little extra confectioners sugar and cut into small wedges.
7. If serving as a dessert, garnish wedges with berries.
Title: Peanut Butter Nutella Sandwich Cookies
Ingredients:
- 1 unsalted butter
- 1 creamy peanut butter
- 1 granulated sugar
- 1 light brown sugar
- 2 eggs
- 2 flour
- 1 baking soda
- 1 salt
- 20 shortening
- 1
Instructions:
1. In large bowl, cream butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill 15 minutes.
2. Preheat oven to 350 degrees. Using a pastry bag fitted with a large star tube, pipe star shaped cookies onto sheet of aluminum foil cut to fit cookie sheets; placing cookies approximately 1 ½ï¿½ apart. Bake 6 to 8 minutes, cookies should just be set and should not brown.
3. When done, slide foil off cookie sheet and leave cookies on foil until cooled. When cool, spread bottom of cookie with approximately 1 teaspoon of nutella and top with a cookie that is close in size to the bottom cookie. Place cookies on a rack. Meanwhile, place chocolate and shortening in a freezer bag. Place in hot water in the top of a double boiler, leaving the top of the plastic bag open. When chocolate has melted, holding the top of the plastic bag, gently squeeze, so check that all chips have melted and to ensure the shortening is mixed inches Cut a tiny hole in one corner of the plastic bag. Place cookies close together on the cookie racks. Squeeze plastic bag gently and make a back and forth motion, creating thin chocolate drizzles on all cookies. Let cookies stand a few hours, until chocolate sets. Store in an airtight container, up to one week. Makes approximately 5 dozen cookies.
4. *Melted chocolate chips could also be used to fill cookies, just melt two cups of chocolate chips with one teaspoon of shortening and fill each cookie with approximately one teaspoon.
Title: Chocolate Cupcakes With Nutella and Mixed Cream Cheese Frosting
Ingredients:
- 2/3 all-purpose flour
- 1 cake flour
- 1 1/2 baking soda
- 1 1/2 baking powder
- 2 salt
- 1 eggs
- 3/4 sugar
- 3 butter
- 1 1/2 buttermilk
- 3/4 cream cheese
- 2 1/2 butter
- 8 powdered sugar
- 5 vanilla extract
- 3 3/4 cream cheese
- 2 butter
- 6 confectioners' sugar
- 2 vanilla extract
- 1/2 cream cheese
- 3 3/4 butter
- 1 almond butter
- 6 peanut butter
- 2 confectioners' sugar
- 1/2 vanilla extract
- 3 3/4
- 1
Instructions:
1. *clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.
2. For the Cupcakes: Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350°F
3. Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
4. In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
5. Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.
6. Vanilla Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
7. Nutella Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.
8. Almond Butter or Peanut Butter Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
9. Once cooled, place the 3 varieties of frosting in a piping tube side by side and pipe onto each cupcake. Sprinkle with chocolate jimmies if you like!
Title: Lemon Pucker Cheesecake
Ingredients:
- 2 graham crackers
- 1/2 butter
- 1/2 margarine
- 3 sugar
- 2 cream cheese
- 7 sugar
- 2 eggs
- 2 cornstarch
- 2 lemons
- 1/4 lemons
- 1 1/2 sour cream
- 1 vanilla
- 1/2 powdered sugar
Instructions:
1. Crust:
2. In food processor fitted with steel blade, crush graham crackers. Gradually mix in melted butter and sugar scraping sides so butter is evenly mixed with crackers. Press mixture into 10 inch spring form pan. Bake at 425 degrees for 7 minutes. Remove from heat and let cool.
3. Filling:
4. Cream cheese and sugar in food processor until well-blended. Add eggs and beat well. Add remainder of ingredients and blend. Pour into cooled crust. Put in a 250 degree oven and bake for 2 hours {if convection oven, bake 1-3/4 hours and test}.
5. Remove and top with sour cream topping and bake 5 more minutes.
6. Turn.oven off and leave in oven with door slightly ajar to cool completely very important do not miss this step!
7. Cover and chill at least 8 - 24 hours. Serves 16.
8. Note: I use a 9 inch spring form pan I would not use an 8 inch as I feel that it would be too much batter for that size pan. I feel that a 10 inch spring form pan would work very well if you are needing more than 16 full slices and perhaps wanting a cheesecake not as high as what a 9 inch spring form pan will provide. If using a 10 inch spring form pan I would definitely double the crust recipe from the Lemon Pucker Cheesecake recipe and this recipe would lend itself to being made 1/4 larger in ingredients for a 10 inch spring form pan only if you wanted a much larger cheesecake for a 10 inch pan. Eat and weep!