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Sour Cream Walnut Cheesecake

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Ingredients
  Zwieback crumbs 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Walnuts 1⁄4 Cup (4 tbs), finely chopped
  Butter/Margarine 2 Tablespoon, melted
  Cream cheese 16 Ounce, softened (2 Packages Of 8 Ounce Each)
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1 1⁄2 Teaspoon
  Eggs 3 , well beaten
  Dairy sour cream 1 Cup (16 tbs)
  Sugar 1 Tablespoon
Directions

1. Combine zwieback crumbs, the 2 tablespoons sugar and 2 tablespoons of the walnuts; blend in butter or margarine. Press mixture evenly on bottom and side of an 8-inch spring-form pan. Chill.
2. Beat cream cheese with electric mixer at medium speed, in a large bowl, until fluffy. Gradually beat in sugar and 1 teaspoon of the vanilla. Beat in eggs, one third at a time. Turn into prepared pan.
3. Bake in moderate oven (350°) 40 minutes, or until center is firm. Remove from oven. Cool on wire rack 5 minutes, away from drafts.
4. Combine sour cream, remaining sugar and vanilla. Spread over top of cake; sprinkle with remaining walnuts.
5. Return to moderate oven (350°) 5 minutes, or until topping is set. Remove from oven; cool in pan on wire rack, away from drafts. Remove side of pan. Refrigerate several hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Walnut
Servings: 
4

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