Crust:
- ¼ cup melted butter (not hot)
- 1 to 1.5 cups graham cracker crumbs
- 1Tbsp sugar
- 1 tsp cinnamon
- (press into pie pan)
Filling:
- 12. oz cream cheese
- 2 eggs, beaten
- ¾- cup sugar
- 2 tsp pure vanilla extract
- ½ tsp fresh lemon juice
- ¼ tsp ground nutmeg
Topping:
- 1 cup sour cream
- 3 ½ Tbsp sugar
- 1 tsp pure extract
- ¼ tsp ground clove
- ¼ tsp ground nutmeg
Instructions:
- Bake crust only for 5 minutes, let cool then add filing to bake again.
- Beat filling until light and creamy, pour into crust.
- Bake @ 350* for 15-20 minutes (when it still looks a little wet and will giggle a little, it’s done).
- Let cool for 5 minutes.
- Pour on the topping & bake for 10 minutes more.
- Remove and cool.
- Place in refrigerator for five hours or more.
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