Washington Cheesecake
A rich and creamy cheesecake with a graham cracker crust, smooth filling, and a sweet topping, perfect for special occasions or indulgent gatherings.
Ingredients
Instructions
- Combine graham cracker crumbs, sugar, and melted margarine.
- Press the mixture onto the bottom of a 9-inch spring-form pan to form the crust.
- Bake at 325°F (163°C) for 10 minutes.
- Increase oven temperature to 450°F (232°C).
- In a mixing bowl, combine softened cream cheese, sugar, and flour, mixing at medium speed until well blended.
- Add eggs one at a time, mixing well after each addition.
- Blend in milk and vanilla extract.
- Pour the cream cheese mixture over the crust.
- Bake at 450°F (232°C) for 10 minutes.
- Reduce oven temperature to 250°F (121°C); continue baking for 25 to 30 minutes until set.
- Loosen the cake from the rim of the pan and cool.
- Chill the cheesecake before serving, then top with pie filling.
Tips & Substitutions
For a creamier texture, ensure the cream cheese is at room temperature before mixing. You can substitute the graham cracker crumbs with crushed digestive biscuits or vanilla wafers for a different flavor. If you're short on time, consider using store-bought crusts available for many American recipes. Adding a teaspoon of lemon juice can enhance the cheesecake's flavor.
Serving Suggestions
Serve this cheesecake plain or topped with your favorite fruit preserves or whipped cream for added sweetness. It pairs beautifully with the Blueberry Dream Pie for a delightful dessert spread. For a festive touch, consider garnishing with fresh berries or chocolate shavings. This makes a wonderful ending to any meal.
Storage & Reheating
To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for up to five days. For longer storage, you can freeze slices for up to three months. To reheat, let the cheesecake thaw in the refrigerator overnight before serving. Avoid microwaving, as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Washington Cheesecake contains roughly 416 calories, with 6g protein, 57g carbohydrates, and 18g fat. It is a good source of protein (12% of the Daily Value), calcium (12% of the Daily Value), and vitamin A (10% of the Daily Value).
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 low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but keep in mind that the texture and flavor may be slightly different. The cheesecake might be less creamy and rich, but it will still set properly and taste delicious.
How can I tell 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. If it cracks on top, it may indicate it was overbaked, so keep a close eye during the last few minutes.
What can I use instead of vanilla extract?
If you don't have vanilla extract, you can substitute it with almond extract for a different flavor profile, or use a teaspoon of vanilla bean paste. For a more natural option, consider scraping the seeds from a vanilla bean pod.
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).