Description
I make this cheesecake seasonally for work, and it’s always a hit. Everyone compliments how delicious it is and that not many homemade cheesecakes turn out so well or taste so good. You’ll need a 9-inch springform pan and an electric hand mixer.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup finely ground walnuts
- 1 tablespoon cinnamon sugar
- ½ cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3 eggs, slightly beaten
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Make crust: Combine graham cracker crumbs
- walnuts
- and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and 1 to 2 inches up the sides. Place in the freezer to set up.
- While crust chills
- make filling: Beat cream cheese
- sugar
- and vanilla in a large bowl with an electric hand mixer until combined. Add heavy cream slowly while beating on low speed; mix until smooth. Add eggs
- one at a time
- beating on low speed until combined. Remove crust from the freezer and pour in filling.
- Bake in the preheated oven until center appears almost set when gently shaken
- 35 to 45 minutes. Remove cheesecake carefully from the oven and place on a wire rack to cool
- about 15 minutes.
- Slide a butter knife around the outer edge to separate cheesecake from the pan. Let cool to room temperature
- about 30 minutes. Unclip the side of the pan and remove the ring. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 6 hrs 10 mins
Servings: 12