![](https://cdn.statically.io/img/www.allrecipes.com/thmb/oiDm_1KPeNGtu9KkOrQqNcb7nDY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6922346-50ce7f5c77b24333b8e2c99396cc3321.jpg)
Ingredients
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1 ½ cups graham cracker crumbs
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½ cup chopped pecans
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⅓ cup white sugar
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6 tablespoons margarine, softened
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3 (8 ounce) packages cream cheese, softened
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2 cups white sugar
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4 eggs, beaten
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1 tablespoon lemon juice
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1 (16 ounce) container sour cream
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½ cup white sugar
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1 teaspoon vanilla extract
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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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.
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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.
Nutrition Facts (per serving)
729 | Calories |
47g | Fat |
71g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 729 | |
% Daily Value * | |
Total Fat 47g | 60% |
Saturated Fat 23g | 115% |
Cholesterol 168mg | 56% |
Sodium 402mg | 17% |
Total Carbohydrate 71g | 26% |
Dietary Fiber 1g | 3% |
Total Sugars 61g | |
Protein 11g | 21% |
Vitamin C 1mg | 1% |
Calcium 127mg | 10% |
Iron 2mg | 10% |
Potassium 219mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.