Recipes and Cooking Cheesecake Supreme 4.2 (155) 3 Reviews With its traditional graham cracker crust and light lemony flavor, this rich and creamy classic ranks as one of America's favorite desserts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 45 mins Stand Time: 45 mins Chill Time: 4 hrs Total Time: 6 hrs 10 mins Servings: 12 Jump to Nutrition Facts Ingredients Crust: 1 ¾ cup finely crushed graham crackers ¼ cup finely chopped walnuts ½ teaspoon ground cinnamon ½ cup butter, melted Filling: 3 8 ounce packages cream cheese 1 cup sugar 2 tablespoon all-purpose flour 1 teaspoon vanilla ½ teaspoon finely shredded lemon peel (optional) 2 eggs 1 egg yolk ¼ cup milk Dairy sour cream (optional) Seedless red raspberry preserves (optional) Directions Crust: In a medium mixing bowl stir together crushed graham crackers, walnuts, and cinnamon. Stir in butter. If desired, reserve 1/4 cup for topping. Press remaining crumb mixture onto bottom and about 2 inches up sides of an 8- or 9-inch springform pan; set aside. Filling: Soften cream cheese. In a large mixing bowl combine cream cheese, sugar, flour, vanilla, and lemon peel (if using); beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined (do not overbeat). Stir in milk. Pour filling into crust-lined pan. If desired, top with reserved crumbs. Place on a shallow baking pan. Bake in a 375 degree F oven for 45 to 50 minutes for 8-inch pan, 35 to 40 minutes for 9-inch pan, or until center appears nearly set when shaken gently. Cool in the pan on a wire rack for 15 minutes. Using a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving. Top cheesecake with sour cream and spoon on seedless red raspberry preserves; swirl with a spoon, if desired. Makes 12 to 16 servings. Tips Up to 1 day ahead, prepare and bake cheesecake. Cool as directed, then chill. Just before serving, swirl on sour cream and preserves, if desired. Rate it Print Nutrition Facts (per serving) 429 Calories 32g Fat 30g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 429 % Daily Value * Total Fat 32g 41% Saturated Fat 18g 90% Cholesterol 137mg 46% Sodium 329mg 14% Total Carbohydrate 30g 11% Protein 7g Calcium 50.5mg 4% Iron 1.8mg 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.