Luscious Cheesecake

Name: Luscious Cheesecake
Yield: 0
Ingredients: Crust:; 1 1/4 cups (300 mL) graham cracker crumbs; 1/2 cup (125 mL) finely chopped pecans; 1/4 cup (50 mL) butter, melted; 2 tbsp (30 mL) granulated sugar; Filling:; 2 pkgs (8 oz / 250 g) each light cream cheese, softened; 1/2 cup (125 mL) granulated sugar; 1 tbsp (15 mL) vanilla; 2 eggs; 2 tbsp (30 mL) Robin Hood® All-Purpose Flour; 3/4 cup (175 mL) Carnation® Evaporated Milk Evaporated Milk; 1/2 cup (125 mL) sour cream

Prep Time N/A

Cook Time N/A

Serves N/A

Difficulty N/A

Ingredients

Crust:
1 1/4 cups (300 mL) graham cracker crumbs
1/2 cup (125 mL) finely chopped pecans
1/4 cup (50 mL) butter, melted
2 tbsp (30 mL) granulated sugar
Filling:
2 pkgs (8 oz / 250 g) each light cream cheese, softened
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) vanilla
2 eggs
2 tbsp (30 mL) Robin Hood® All-Purpose Flour
3/4 cup (175 mL) Carnation^® Evaporated Milk
1/2 cup (125 mL) sour cream

Evaporated Milk

Directions

Step 1:

Crust: Preheat oven to 300°F (150°C). Stir together graham cracker crumbs, pecans, butter and sugar in bowl until well combined. Press into bottom and up sides of 9-inch (23 cm) springform pan. Bake 12 minutes or until golden and firm; refrigerate until chilled.

Step 2:

Filling: Beat cream cheese, sugar, and vanilla until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Bake 25 minutes. Cover loosely with foil. Bake an additional 30 to 40 minutes or until edge is set but centre still jiggles slightly. Let cool to room temperature on baking rack. Run a sharp knife around edge of pan; remove pan edges.