Mom's Lemon Cheesecake
|Graham cracker crumbs||2 1⁄4 Cup (36 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Lemon gelatin packet||3 Ounce (1 Package)|
|Hot water||1 Cup (16 tbs)|
|Canned evaporated milk||12 Ounce, chilled|
|Cream cheese||6 Ounce, softened|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Finely chopped pecans||1 Cup (16 tbs)|
Press a mixture of the graham cracker crumbs, butter and the 2 tablespoons sugar into a 9x13 inch baking dish, reserving 1/4 cup of the crumb mixture for the topping.
Mix the gelatin mix and hot water and chill.
Whip the evaporated milk in a mixing bowl until stiff peaks form.
Cream the cream cheese with the 1 cup sugar and lemon juice in a mixing bowl until light and fluffy.
Add the gelatin mixture gradually, beating until smooth.
Fold in the whipped evaporated milk.
Stir in the pecans.
Pour slowly over the graham cracker layer.
Sprinkle with the remaining crumb mixture.
Chill, covered, for 8 to 10 hours.