Easiest Way to Make Vegan Cheesecake Factory Items

Swampland Cheesecake

Thai lettuce wraps (no chicken!):

Recipe Summary Swampland Cheesecake

A favorite cheesecake recipe from a great cook at my church. One of the best cheesecakes you will ever eat. Favorite topping - fresh strawberries!

Ingredients | Vegan Cheesecake Factory Items

1 ½ cups graham cracker crumbs

½ cup chopped pecans

⅓ cup white sugar

6 tablespoons margarine, softened

3 (8 ounce) packages cream cheese, softened

2 cups white sugar

4 eggs, beaten

1 tablespoon lemon juice

1 (16 ounce) container sour cream

½ cup white sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C).

Mix the graham crackers, pecans, and 1/3 cup of sugar in a bowl, and mash the softened margarine into the crumbs until thoroughly combined. Press the crumb mixture into the bottom of a 10-inch springform pan. In a bowl, beat the cream cheese, 2 cups of sugar, eggs, and lemon juice together with an electric mixer set on medium speed until fluffy and well blended; spoon the mixture on top of the crumbs.

Bake in the preheated oven until set, about 1 hour and 10 minutes; remove from oven, and let cool for 30 minutes. Mix the sour cream, 1/2 cup of sugar, and vanilla extract together in a bowl; top the cheesecake with the sour cream mixture. Return to oven, and bake 10 more minutes. Allow to chill in refrigerator at least 4 hours to set.

Info | Vegan Cheesecake Factory Items

prep: 30 mins cook: 1 hr 10 mins additional: 4 hrs total: 5 hrs 40 mins Servings: 10 Yield: 1 10-inch cheesecake

TAG : Swampland Cheesecake

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