• Prep Time: 30 minutes
  • Cook Time: 135 minutes
  • Ready Time: 2 Hour, 45 Min
  • Servings: 16 servings
Garnish with fresh fruit or caramel topping.


  • 3/4 cup vanilla wafers
  • 1/4 cup walnuts
  • 24 ounce cream cheese
  • 2 tablespoon butter
  • 5 large eggs
  • 2 cup sour cream
  • 1 tablespoon vanilla extract
  • 2 teaspoon lemon juice
  • 3 tablespoon flour
  • 1/4 cup pecans
  • 1/4 cup almonds
  • 1 3/8 cup sugar


    1. Remove list of ingredients from refrigerator and allow to come to room temperature, about 30 minutes.
    2. Meanwhile, make crust: Combine pecans, almonds, walnuts, vanilla wafers, and melted butter. Press into a 9 inch spring form pan, trying to line the sides as much as possible up the sides of the pan; set aside.
    3. Beat cream cheese until light and fluffy. Keep beating at low speed and adding sugar a little at a time. Then eggs one at a time. Continue beating and add flour, vanilla and lemon juice. Add sour cream last and mix until well blended.
    4. Pour into 9 inch spring form pan. Bake at 325 degrees for 60-75 minutes. Turn off oven and prop the door (about 5-7 inches) open for another hour. Let the cheesecake cool to room temperature and refrigerate until ready to eat. Overnight is best!
Nutritional Information

Servings Per Recipe: 16 servings

Amount Per Serving

Calories: 378

  • Total Fat: 27g
  • Cholesterol: 130mg
  • Sodium: 220mg
  • Total Carbs: 30g
  •     Dietary Fiber: 1g
  • Protein: 6g


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