TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Pumpkin Cheesecake with Gingersnap Crust

Ricotta Cheese Pie

Strawberry-Cream Cheese Tart with Graham Cracker-Almond Crust

Laura's Chocolate Swirl Cheesecake

Cake Recipes

Potluck Recipes

Creamy Cheesecake with Graham Cracker-Walnut Crust and Sour Cream Topping

Serves 10 to 12

This is my favorite recipe for a cream cheese-based cheesecake. As I recall, it is a combination of two different cakes I used to make. I love the addition of walnuts to the graham cracker crust. I also prefer a sour cream topping to a fruit compote. If desired, some fresh berries can be arranged on the top before serving to add freshness and color. Preparation is very quick and easy, but it does take some time to bake, cool and chill.

Ingredients

   Graham Cracker-Walnut Crust
  • 3/4 cups coarsely ground walnuts
  • 3/4 cups crushed graham crackers
  • 3 tablespoons butter, preferably unsalted, melted
   Cheesecake Filling
  • 4 packages (8-ounces each) cream cheese, room temperature
  • 4 large eggs, room temperature
  • 1-1/4 cups granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla
   Sour Cream Topping
  • 2 cups sour cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla

Combine ground nuts, crushed graham crackers and melted butter in a medium bowl. Press into bottom of a 9 or 10-inch springform pan. Chill until ready to use, at least 30 minutes.

Preheat oven to 350° F. Beat cream cheese in large bowl of electric mixer just until smooth (can use hand mixer). Add eggs, sugar, lemon and vanilla. Beat just until well blended. Pour into chilled crust. Bake for 50-55 minutes in a 9-inch pan or 40-45 minutes in a 10-inch pan, or until center is set.

Meanwhile, combine sour cream, sugar and vanilla for topping in a medium bowl. Blend well. Cover and refrigerate until cake is done. Remove cake from oven. Let stand for 15 minutes. Spoon topping over cake from center to within 1/2-inch of edges. Return cake to oven and bake for 5 minutes. Remove cake from oven. Place on rack and cool completely. Refrigerate for at least 4 hours, preferably overnight, or up to 2 days before serving. Run a knife around the outer edge of cake to loosen from pan. Remove ring from pan and slice as desired.

Notes: As with most cheesecakes, this is best made a day or two ahead and refrigerated until serving. However, it is still very good if made in the morning and served that evening.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.