Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

With its traditional graham cracker crust and light lemony flavor, this rich and creamy classic ranks as one of America's favorite desserts.

Source: Better Homes and Gardens

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Recipe Summary

bake:
45 mins
stand:
45 mins
chill:
4 hrs
total:
6 hrs 10 mins
prep:
40 mins
Servings:
12
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Ingredients

Crust:
Filling:

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.

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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.

Nutrition Facts

429 calories; fat 32g; cholesterol 137mg; saturated fat 18g; carbohydrates 30g; insoluble fiber 1g; protein 7g; vitamin a 360.6RE; sodium 329mg; calcium 50.5mg; iron 1.8mg.
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