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Momma's Cheesecake

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  • Prep 45 min
  • Total 7 hr 30 min
  • Servings 16
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Cheesecake frosted and topped with flaky coconut and crunchy pecans? This rich southern cheesecake is one to remember!
Updated May 23, 2022
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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 from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting, if desired
  • Chopped pecans, if desired
  • Flaked coconut, if desired
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. 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 300°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

420 Calories, 30 g Total Fat, 9 g Protein, 28 g Total Carbohydrate

Nutrition Facts

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