Ingredients for Basset Hound Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped nuts
- 1/4 cup melted butter
- 16 ounces cream cheese, softened
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 8 ounces sour cream
- Your favorite pie filling (cherry or blueberry recommended)
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How to Make Basset Hound Cheesecake
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ½ cup chopped nuts (pecans or walnuts recommended), and ¼ cup melted butter. Press firmly into the bottom of a 10-inch springform pan.
- In a large bowl, beat together 16 ounces cream cheese (softened), 3 large eggs, 1 ¼ cups granulated sugar, 1 teaspoon vanilla extract, and 2 tablespoons lemon juice until smooth and creamy.
- Pour the cream cheese mixture over the prepared crust.
- Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
- Meanwhile, in a small bowl, combine 8 ounces sour cream and ¼ cup granulated sugar. Mix until smooth.
- Once the cheesecake is baked, carefully spread the sour cream mixture evenly over the top.
- Bake for an additional 10-15 minutes, or until the top is lightly browned.
- Cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight. Optional: Top with your favorite pie filling (cherry or blueberry recommended) before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
92g
Fat
82g
Carbs
8g
