A delicious smooth cheesecake served with or without a fruit topping. I like to make this cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time.
Original recipe makes 1 – 9 inch springform pan
Ingredients
1 3/4 cups finely ground graham cracker crumbs
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup melted butter
3 eggs
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups sour cream
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PREP
30 mins
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COOK
40 mins
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READY IN
1 hr 30 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.
- Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.
- Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.
Nutrition
Calories: 474 kcal
Carbohydrates: 30.1 g
Cholesterol: 140 mg
Fat: 36.8 g
Fiber: 0.6 g
Protein: 7.5 g
Sodium: 336 mg
