A-1 Best Cheesecake
A rich and creamy cheesecake featuring crunchy nut crust and smooth filling, perfect for special occasions or when craving a decadent dessert with a hint of cinnamon.
Ingredients
Instructions
- Mix crushed walnuts, crushed pecans, melted butter, a sprinkle of cinnamon, and a sprinkle of Splenda together.
- Press the nut mixture into the bottom of a 9-inch deep-dish pie plate to form the crust.
- Blend softened cream cheese, sour cream, heavy cream, vanilla, Splenda, and eggs until very smooth to make the filling.
- Pour the filling into the prepared pie plate over the crust.
- Sprinkle a little cinnamon on top of the filling.
- Bake at 350°F for 30 minutes or until set, in a water bath with about 1 inch of water in the pan.
- Chill the cheesecake in the refrigerator for 2 hours before serving.
Tips & Substitutions
For a nut-free version, substitute the walnuts and pecans with crushed graham crackers or cookies. Ensure the cream cheese is at room temperature for easier blending. You can also use Greek yogurt instead of sour cream for a tangy flavor. If you want a sweeter cheesecake, adjust the Splenda to taste. To enhance the flavor, consider adding a teaspoon of lemon juice to the filling.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh berries or a fruit compote for added color and flavor. It pairs beautifully with a dollop of whipped cream or a drizzle of chocolate sauce. This cheesecake can also be enjoyed alongside a cup of coffee or tea. Consider serving it with a slice of Fresh Raspberry Kuchen for a delightful dessert spread.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To maintain its texture, avoid freezing it as the cream can become grainy when thawed. If you need to reheat, place a slice in the microwave for 10-15 seconds to slightly warm it, keeping it creamy without compromising the texture.
Nutrition & Diet Analysis (per serving)
Each serving of A-1 Best Cheesecake contains roughly 647 calories, with 9g protein, 28g carbohydrates, and 57g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut for the crust?
Yes, you can substitute the walnuts and pecans with almonds or hazelnuts for a different flavor profile. Just be sure to adjust the amounts based on your preference and crush them finely for a good crust consistency.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. It’s important to avoid overbaking, as this can lead to cracks in the surface.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two in advance. Just be sure to cover it well and refrigerate. It actually tastes better after chilling for a while, as the flavors meld beautifully over time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).