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Ingredients
- 3 c. graham cracker crumbs
- 1/4 c. sugar
- 1/2 c. butter
Directions
- Make crust: In medium bowl, with hands or possibly back of spoon, mix graham cracker crumbs with sugar and soft butter till they are well combined. Press mix on bottom and sides of 9-inch springform pan, to create a rim all around. Chill till needed. Preheat oven to 500 degrees.
- Make filling: In large bowl of electric mixer, combine cream cheese, sugar, flour, lemon peel and vanilla. Beat at high speed just to blend. Beat in Large eggs and egg yolks, one at a time. Add in cream, beating just till well combined. Pour into crust-lined pan. Bake for 10 min. Reduce oven temperature to 250 degrees and bake for 1 hour longer. Let cold in pan on wire rack. Spread top with lowfat sour cream. Then top with Comstock pie filling (your choice). Chill for 3 hrs or possibly overnight. With spatula, loosen crust from sides of pan. Remove side of springform pan. Makes approximately 20 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 873g | |
| Calories 4017 | |
| Calories from Fat 1448 | 36% |
| Total Fat 163.04g | 204% |
| Saturated Fat 69.38g | 278% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 5331mg | 222% |
| Potassium 1285mg | 37% |
| Total Carbs 590.9g | 158% |
| Dietary Fiber 24.1g | 80% |
| Sugars 213.27g | 142% |
| Protein 50.58g | 81% |
