A delicious smooth cheesecake served with or without a fruit topping. I like to make this cheesecake a day or so before I wish to serve it. It always seems to taste better with the extra setting time.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 - 9 inch springform pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan.

  • Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust.

  • Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.

Nutrition Facts

474 calories; protein 7.5g 15% DV; carbohydrates 30.1g 10% DV; fat 36.8g 57% DV; cholesterol 133.2mg 44% DV; sodium 335.6mg 13% DV. Full Nutrition
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Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/15/2006
excellent! I did cut the sour cream in half and cooked it for about an hour then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm. Read More
(53)

Most helpful critical review

Rating: 1 stars
12/05/2005
After baking for 35 mins at 375 it still looked way too soft so I cooked it an additional 10 mins. Let it cool then chilled overnight. When it was cut into the following day it ran - it never solidified. Read More
(16)
90 Ratings
  • 5 star values: 50
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
11/15/2006
excellent! I did cut the sour cream in half and cooked it for about an hour then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm. Read More
(53)
Rating: 4 stars
08/15/2005
Next time I will omit the almond extract it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake which worked beautifully. Read More
(30)
Rating: 5 stars
05/03/2004
Wow! Great cheesecake and so simple. I did cut the sour cream in half as I prefer a firm cake. Decorated with whipped cream and a chocolate drizzle-no one believed I made it!! Thanks for a GREAT recipe. Read More
(27)
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Rating: 1 stars
12/05/2005
After baking for 35 mins at 375 it still looked way too soft so I cooked it an additional 10 mins. Let it cool then chilled overnight. When it was cut into the following day it ran - it never solidified. Read More
(16)
Rating: 5 stars
12/26/2003
Actually I goofed on the recipe. I didn't have a 9 inch pan (someone else had made a cake and was using it) and cut out the sour cream totally. However, the end result was a smaller, but delicious cheesecake. This recipe is one of the most delicious cheesecakes I have ever tasted, either made by me, or purchased anywhere! Read More
(15)
Rating: 5 stars
07/20/2009
I tried this and i'm thirteen years old. It was easy fun and the best cheescake recipe for a plain cheesecake easy to follow but cut the sour cream in half for a lest tangy but just right sweet cake! Read More
(14)
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Rating: 5 stars
05/21/2011
THIS IS A FANTASTIC RECIPE EXCEPT FOR ONE THING. DO NOT BAKE AT 375 OR THE CAKE WILL CRACK. BAKE AT 300 IN A WATER BATH FOR 2 HOURS. THEN SHUT OFF THE OVEN AND LET SIT FOR ANOTHER HOUR. THEN LET COOL OFF ON COUNTER TOP. TRUST ME THIS WILL WORK. I BAKED 3 THIS WEEK AND NOT ONE CRACK. Read More
(11)
Rating: 4 stars
02/23/2004
I made this recipe for my son's 21st birthday dinner. It turned out fantastic - everyone raved! I did make a few changes based on other reviews - 2 C of graham cracker crumbs and doubled the butter as well as increased cooking time by 10 minutes. The filling was a little creamy rather than completely firm but the taste was great! Read More
(10)
Rating: 4 stars
06/01/2005
This recipe was yummy! After my boyfriend had some things got pretty hot and heavy faster than a New York minute;-). The cakes didn't firm up quite as much as I would have liked and we used a premade crust instead of the one in the recipe. Overall this recipe was fast simple and just the right pick-me-up for my party! Read More
(7)
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