I am so excited to share this one before the holiday season!! This is one of the desserts everyone looks forward to at Holsey family holidays! This is my great-grandmother's recipe that my nannie has been making for us my whole life. My nannie shared it with me in a hand-written cookbook full of recipes from family and friends that she gave me as a graduation gift. It is one of my most cherished possessions!
This was my first time making the cheesecake and it turned out perfectly! Baking is so satisfying and fun when that happens. I try to carefully read and follow the directions and hope for the best usually. I have had my share of Pinterest fails in the kitchen!
I will warn you that this recipe is a bit time-consuming, but well worth the wait! It really does not require a lot of hands-on time though. It bakes at 325 degrees for one and a half hours and then rests in the oven for two hours. After cooling, I refrigerated it overnight. There was lots of impatience on my part and my husband's though when it came to letting the cheesecake set and chill!
This would be great for Thanksgiving just as I made it or topped with a pumpkin salted caramel sauce! I associate this dessert with many happy family memories and I hope your family enjoys it just the same. We wish you a wonderful fall season and would love to have you visit our pecan and gift shop!
I welcome all feedback and suggestions in the comments!
Yields: Approximately 8 slices
- 16 oz. cream cheese
- 16 oz. small curd cottage cheese
- 1 1/2 c. sugar
- 4 eggs, lightly beaten
- 2 Tbs. fresh lemon juice
- 1 tsp. vanilla
- 3 Tbs. flour & 3 Tbs. cornstarch stirred together
- 1/4 lb. butter, melted
- 1 pint sour cream
- Butter Pam
- Graham cracker crumbs
- Preheat oven to 325 degrees.
- To prepare crust: Spray a springform pan with butter Pam & coat sides and bottom with graham cracker crumbs.
- Cream the cream cheese and cottage cheese with a hand mixer or stand mixer.
- Add sugar to the bowl gradually, mixing well.
- Add eggs and beat well.
- Add lemon juice and vanilla.
- Gradually add the cornstarch and flour mixture.
- Lastly, add sour cream and butter.
- Pour batter into prepared springform pan.
- Bake for 1 1/2 hours. Turn oven off and leave in hot oven for 2 hours.
- Cool cheesecake in the pan and then refrigerate overnight.
- Remove cheesecake from pan and top with caramel sauce, chopped pecans, and a whole bunch of whipped cream!
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