Cream Cheesecake
A rich, creamy cream cheese cheesecake with a crunchy graham cracker crust and nut topping, perfect for special occasions or indulgent desserts enjoyed by many.
Ingredients
Instructions
- Mix crushed graham crackers, sugar, and melted butter or margarine well, then press into a 9 or 10-inch spring-form pan to form the crust.
- Sprinkle 1/2 cup crushed nuts on top of the crust.
- Beat eggs and almond extract together until well combined.
- Add sugar and softened cream cheese to the egg mixture and beat until smooth.
- Fold in sour cream until well blended.
- Pour the filling over the crust and nuts in the spring-form pan.
- Bake at 350°F (175°C) for 1 hour, preheated for 10 minutes.
Tips & Substitutions
For a smoother cheesecake, ensure your cream cheese is at room temperature before mixing. You can substitute the almond extract with vanilla extract for a different flavor profile. If you'd like to make it lighter, consider using low-fat cream cheese. To add a twist, try folding in some chocolate chips or a layer of fruit preserves. This cheesecake can also serve as a base for various toppings, just like the Butterscotch Cheesecake.
Serving Suggestions
Serve this creamy cheesecake chilled for the best flavor. It pairs beautifully with fresh berries or a drizzle of chocolate sauce. You can also offer a side of whipped cream for added indulgence. For a themed dessert night, consider serving it alongside the Excellent Blueberry Squares for a delightful sweet spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. To reheat, let it sit at room temperature for about 30 minutes before serving, or warm individual slices in the microwave for about 15-20 seconds. Avoid reheating the entire cheesecake to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheesecake contains roughly 888 calories, with 9g protein, 52g carbohydrates, and 73g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g 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 crust for this cheesecake?
Absolutely! While graham crackers are traditional, you can experiment with other crusts, such as crushed cookies or even a nut crust for a gluten-free option. Just make sure to adjust the butter and sugar quantities accordingly to bind the crust well.
How do I know when my 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. Avoid overbaking, as this can lead to cracks in the surface and a dry texture.
Can I freeze cheesecake, and if so, how?
Yes, you can freeze cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
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).