I have made this cheesecake for years and is still a big hit. Note: You need a plate spring. It freezes well; thawed in the refrigerator before serving.
Preparation: 20 minutes | Cooking: 1 hour | Total: 2 hours 20 minutes | Additional: 1 hour | Servings: 12 | Yield: 1 9-inch spring container.
Nut and butter cheesecake
Ingredients
crust:
1 1/2 cups graham cracker crumbs
1/2 cup chopped nuts
1/3 cup melted butter
1/3 cup white sugar,
pastel:
3 packages (8 oz.) Cream cheese, softened
1/2 cup white sugar
3 eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup chopped nuts
instructions
Preheat the oven to 475 degrees F (245 degrees C).
Combine Graham cracker crumbs, 1/2 cup nuts, butter and 1/3 cup white sugar in a food processor; pulse until uniform homogeneous consistency. Press mixture in the bottom and partially on the sides of a 9 inch mold spring.
Beat cream cheese and 1/2 cup white sugar in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in the nuts 1 cup. Pour the cream cheese mixture over the crust.
Bake in the preheated oven for 10 minutes. Reduce the oven to 300 degrees F (150 degrees C) and continue cooking for 50 minutes. Turn off the oven, open the door slightly and let the cake stand in the oven for 1 hour.
Nutritional information:
Per serving: 534 calories; 44.8 g of total fat; 139 mg cholesterol; 303 mg sodium. 27.1 g carbohydrate; 9 g protein
Recipe review:
I made this cheesecake for Thanksgiving dinner and it was amazing. I followed the instructions to the letter and I am fine.
