Copycat recipe without ricotta.
Course: Dessert



  • ¼ cup finely chopped pecans
  • ¼ cup finely chopped almonds
  • ¼ cup finely chopped walnuts
  • ¾ cup finely chopped vanilla wafer
  • 2 tablespoons melted butter


  • lbs cream cheese
  • 1⅓ cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • ¼ cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice


  • Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside.
  • Cheesecake: All above ingredients should be at room temperature before your begin.
  • Start by beating the cream cheese until light and fluffy.
  • Keep the mixer on a low setting throughout the beating and mixing process.
  • Add the sugar a little at a time and continue beating until creamy.
  • Add one egg at a time and beat after each egg.
  • When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
  • Add the sour cream last and beat well.
  • Pour cream cheese into the spring pan.
  • Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  • When time is up, turn oven off, prop open oven door and leave in oven for one hour.
  • After one hour, remove from oven.
  • Let cool enough before the cheesecake is put into the refrigerator for 24 hours.