• 1 ¼ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 tbsp unsalted butter, softened
  • 1 ½ lbs. cream cheese, softened
  • 1 cup granulated sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups sour cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, chopped or ground


1. Crust: In a small mixing bowl, combine the graham cracker crumbs, sugar, vanilla, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom of a well-buttered 9-inch springform pan. Chill in the freezer or refrigerator for about 30 minutes.
2. Filling: In a large bowl, beat the cream cheese, sugar, and 1 egg until very smooth, then add the remaining 4 eggs, one at a time, making sure that the mixture is smooth after beating in each addition. Add the vanilla and continue to beat until very smooth and creamy. Pour the mixture unto the chilled pan and bake in a preheated 375 degree oven for 45 minutes, then turn off the oven and allow the cake to sit in the closed oven for 2 hours. Transfer the cake to a wire rack to complete the cooling.
3. Topping: In a medium-size bowl, combine and beat the sour cream, sugar, and vanilla until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes. Remove the cake from the oven and place on a wire rack to cool. Carefully remove the sides of the springform pan and decorate the top by sprinkling on the walnuts. Transfer the cake to a serving dish and serve. For best results refrigerate for 2 hours before serving.


NOTES : Equipment: 9-inch springform pan


Cheesecake, Roundeye


John J. Segreto


8 servings




preparation times

• Start to finish: 3 Hours 30 Minutes