an ordinary thick cheesecake. Add your preferred fruit topping to the dish.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 16 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup finely chopped walnuts
- 3 tablespoons brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 5 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese
- 1 cup white sugar
- 1 cup sour cream
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 3 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.
- Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 17 g |
| Sodium | 209 mg |
| Sugars | 17 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best cheesecake that my family, friends, and I have ever tasted! Thanks for posting this recipe!
I made this for the first time and it turned out perfect. I know it is delicious because my father in law has made it. I followed the directions exactly, but it did take about 75 minutes and I left it in the oven (oven off) until it was cooled enough to take out without mitts.
This cheesecake got rave reviews! I used the suggestion of baking it at 300 degrees for 80 minutes, turning off the oven letting it sit for another 30 minutes, then 30 minutes with oven door ajar. I also placed a pan of water in the oven with the cheesecake. I used whole milk instead of heavy cream and made a simple graham cracker crust with crackers and butter only. It turned out perfectly, no cracks and creamy.
Made it per the recipe other than using splenda for the granulated and brown sugars. Family loved it. The cake did crack. But I wasn’t overly concerned as I cut it and served it in slices. The cracks happened likely because I was rushed and did not let the ingredients come to room temp, and I possibly blended too much.
My first cheesecake and it came out beautifully. The texture is incredible – dreamy. The flavor? I chose to not use the cinnamon and nutmeg. Instead, I added 2T fresh squeezed lemon juice. Let’s just say half of it’s gone. It never made it to the fridge! incredibly easy and delicious.
Easy and Good
This turned out awesome, delicious
This is decadent & delicious. Use temperature gauge in centre (150 -155 degrees) to be sure it’s perfect. Cool slowly (leave in open door oven for an hour). DO NOT cut for 24 hours. I was anxious to try it once it was cool & found it fluffy and awful. After 24 hours it settled and cooled in the fridge to a beautiful, heavier creamy texture. So delicious.
Made this instead of a birthday cake. Also made a strawberry sauce to go with it. Everyone loved it. The birthday boy doesn’t like nuts so did not put in the crust. Loved the addition of cinnamon & nutmeg in the crust. Only other change was that I used almond extract instead of vanilla. Excellent cheesecake!
This was so easy and tasted amazing. I made a cherry topping for mine. I used finely chopped raw almonds in my crust rather than walnuts. Loved the texture and taste of the crust! I will try some of the tips to keep it from cracking on top the next time I make it…which may be next week!
I am stoked! My first time making cheesecake ever! I followed the recipe as is. I only squirted some lemon juice in it. Thank you for giving me a basic recipe which didn’t terrify me and tasted great! I did it!
Made it as a half recipe, using only one egg, but halving everything else. Fit perfectly into whatever size little cake pan I have. Left the cooking time at 60 minutes, and let it cool in the oven with the door open. Came out a bit browned on top, which I like, and topped with cherry pie filling, it was amazing.
This was my third attempt at cheesecake. I came across the recipe and gave it a shot. I’ve had other recipes leak through the springform, so I doubled the crust part of this one. This made the cheesecake bake far above the pan, which was fine. I followed the suggestions about leaving it in the oven with the door open, that helped stop it from cracking. The nutmeg in the crust really makes this good. Made this for my son’s graduation – went over really well.
My family loved this and will be making again ! Didn’t even need toppings. So creamy!
Great recipe.
I substituted Almonds for Walnuts and it was Creamy and quite delicious indeed
It is the best recipe for cheesecake, everybody just loves them. I’ve at least thirty!
I made this for my husband’s birthday. His favorite dessert is cheesecake. He loved it; we all loved it! It did not come out heavy at all, just really nice classic cheesecake. I used a water bath & also turned the oven off once it was cooked & let the cheesecake cool in the oven…not 1 crack!
Excellent!! A few modifications being new to cooking and baking especially. I used a pre- made graham crust brushed with butter. The filling was enough for two. One for a dinner party and one for my hubby to take to work for a potluck
I took this cheesecake to a party as a last minute request for my pregnant friend and it received rave reviews. The whole pie was gobbled up within minutes so I’m glad this yielded so much batter, because the next day I used the same mixture (stored in fridge overnight) to make cheesecake cups AND A CHEESECAKE SKILLET which ALSO got rave reviews all around. I was using a large pie crust, not springform pan; that’s why I had so much extra mixture. Will absolutely keep this in my rotation for plain cheesecakes from now on. But I have to agree with other reviewers about the temperature and timing; my large cake cracked severely. No one cared how it looked though because it tasted so amazing. Be careful not to over beat with electric mixture as that could add to cracking as well!
I am always trying new cheesecake recipes – my favorite dessert. I tried this recipe today as my husband requested cheesecake “to start the New Year”. I almost didn’t try it because of the title… “Basic Cheesecake”. This cheesecake is anything but basic! and I mean that in a good way! I was attracted by the fact that I had all the ingredients on hand, that it required only 3 blocks of cream cheese, one of the ingredients was whipping cream (which I have found to be a critical ingredient in a really good cheesecake) AND I was also drawn by the ground walnuts in the crust. (I love nuts!) This was a fantastic cheesecake! The ground walnuts in the crust made the best crust I have ever had in a plain cheesecake and the filling was superb. The only changes I made were regular sugar in the crust and no spices as well as adding a teaspoon of rum extract in addition to the vanilla. A keeper I look forward to making again and again!