Recipes from Golden Pheasant Inn
Erwinna, Pennsylvania
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Ingredients:
1 3/4 cups graham cracker crumbs
1 cup granulated sugar
2 teaspoons ground cinnamon
1 stick unsalted butter at room temperature
24 ounce cream cheese
1 cup sour cream
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
4 large eggs
1/3 cup Grand Marnier liqueur
Instructions:
Preheat oven to 275 degrees. Adjust rack 1/3 from top of oven. Generously butter a 9 x 2 1/2 inch spring form pan. In a medium mixing bowl, stir together the crumbs, 1/4 cup sugar and cinnamon. Melt 1 stick of butter. Add to the mixture and stir. Press mixture around sides of pan with your thumbnail. Leave 1/2 inch uncovered. Press mixture onto the bottom. Place in the refrigerator until you are ready to use.
In the large bowl of an electric mixer, beat the cheese until soft and smooth. Add sour cream and beat well. Add 2/3 cup sugar and beat until smooth. Add the salt, vanilla and eggs. Beat well after each addition. Remove from mixer and stir in the liqueur. Pour filling into the crumb crust. Level and smooth top with spatula. Bake 60 minutes. Remove and cool. Remove from spring pan to serve.
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