Heritage Home | Family Genealogy | Recipes Home   Desserts, Cakes, Cookies & Pies   GrandMa McDaniel's Cheese Cake This recipe is from Cynthia's mother-in-law. It's a real cheese cake with sour cream topping and it is wonderfully delicious. For a diabetic friendly version, see Vickie's Cheese cake. (Pictured on the right).   Total preparation time: 1 hour, plus 1 full day in the fridge.   The Shell: Ingredients 1 package of gram crackers 3 tspn sugar 1/3 cup of melted butter Mix Ingredients thoroughly in a medium sized mixing bowl. Spoon into a 9 inch pie pan and pack it firmly and evenly. Place in the fridge to harden.   The Topping: Ingredients 1 cup sour cream 1 tspn sugar 1 tspn vanilla Combine the Ingredients in a medium mixing bowl. Use a mixer to blend them together on low speed for about 2 minutes. Place in the fridge to keep cool until your ready to top the pie. The Pie: Ingredients Pre-heat oven at 375° 2 8oz. packages of Philadelphia Cream Cheese 2 eggs 2/3 cup of sugar 1 tspn of vanilla Combine the Ingredients in a medium mixing bowl. Use a mixer to blend them together on low speed for about 2 minutes. Spoon pie filling into the pie shell you prepared earlier, spreading it evenly into the pan. Bake for 20 minutes. Remove from the oven and let cool for 15-20 minutes. Make sure the filling has become firm before adding topping. Spread topping over the pie and bake in the oven for 10 minutes at 425° Remove from the oven and let cool for 20 minutes. Then place in the fridge to set up for a minimum of 24 hours before serving.   Serve with your favorite fruit topping.

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