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Momma's Cheesecake

Cheesecake frosted and topped with flaky coconut and crunchy pecans? This rich southern cheesecake is one to remember!

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( 18 Ratings)

18 Ratings

5 Stars 56%

4 Stars 22%

3 Stars 11%

2 Stars 0%

1 Stars 11%

Member Reviews ( 4 )
9673e7e5-2ab6-4884-bf05-86a5fe667884
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  • Prep Time 45 min
  • Total Time 7 hr 30 min
  • Servings 16

Ingredients

3
tablespoons graham cracker crumbs
5
packages (8 ounces each) cream cheese, softened
1 1/2
cups sugar
1
cup Gold Medal® all-purpose flour, sifted
1/2
teaspoon cream of tartar
6
egg yolks
2/3
cup sour cream
1/3
cup whipping (heavy) cream
1
tablespoon grated lemon peel
1/3
cup fresh lemon juice
6
egg whites
1
cup Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting, if desired
Chopped pecans, if desired
Flaked coconut, if desired

SAVE ON THIS RECIPE!

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Directions

  • 1 Heat oven to 375ºF. Grease springform pan, 9x3 inches. Coat bottom and side of pan with graham cracker crumbs.
  • 2 Beat cream cheese, 1 cup of the sugar, the flour and cream of tartar in large bowl with electric mixer on medium speed, scraping bowl occasionally, until smooth. Beat in egg yolks one at a time, scraping bowl occasionally. Beat in sour cream, whipping cream and lemon peel on low speed. Stir in lemon juice.
  • 3 Beat egg whites in medium bowl on high speed until stiff; gradually beat in remaining 1/2 cup sugar. Fold egg whites into cream cheese mixture. Beat 1 minute, scraping bowl occasionally. Pour into pan.
  • 4 Bake 15 minutes. Reduce oven temperature to 300ºF. Bake 60 to 75 minutes longer or until set. Turn off oven; leave cheesecake in oven 15 minutes. Remove from oven; cool 1 hour. Refrigerate uncovered about 4 hours or until chilled.
  • 5 Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 to 30 seconds or until thin enough to drizzle. Drizzle frosting over cheesecake; top with pecans and coconut. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Follow these easy steps if you want to prevent your cheesecake from cracking. Place large rectangular pan on oven rack; fill pan half full (about 2 to 3 cups) with very hot water. Place springform pan into pan of hot water during baking.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
270 ),
% Daily Value
Total Fat
30 g
30 %
(Saturated Fat
10 g,
10 %
),
Cholesterol
170 mg
170 %;
Sodium
240 mg
240 %;
Total Carbohydrate
28 g
28 %
(Dietary Fiber
0g
0%
),
Protein
9 g
9 %
;
% Daily Value*:
Vitamin A
24%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!
1 - 3 of 4 Reviews View All
Posted 11/17/2012 11:32:44 AM REPORT ABUSE laurieray said:
Rating:
I have made this recipe several times and am always asked for the recipe. I have even had people offer to pay me to make this cheesecake for them.
This reply was: Helpful  Inspiring
Posted 11/23/2006 9:13:13 AM REPORT ABUSE none said:
Rating:
no cment at this time
This reply was: Helpful  Inspiring
Posted 11/23/2006 9:13:13 AM REPORT ABUSE none said:
Rating:
no cment at this time
This reply was: Helpful  Inspiring
1 - 3 of 4 Reviews View All

© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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