Cheesecake Supreme
Source: Better Homes & Gardens New Cook Book
Makes 12-16 servings/one cheesecake
“Very easy – and delicious - cheesecake recipe. I made this with two packages of nonfat cream cheese and one regular, no walnuts, no cinnamon, no lemon peel, and topped it with homemade cherry pie filling.”
Ingredients
1-1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, slightly beaten
1/2 teaspoon finely shredded lemon peel (optional)
1. Preheat over to 375 degrees (F)
2. For crust, combine graham crackers, walnuts, 1 tablespoon sugar and cinnamon in a bowl. Stir in melted butter. Press crumb mixture onto bottom and two inches up the sides of an 8- or 9-inch springform pan. Set aside.
3. For filling, in large mixing bowl, beat cream cheese, 1 cup sugar, flour and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and lemon peel.
4. Pour filling into crust-lined pan. Place pan in shallow baking pan. Bake for 40 – 45 minutes for 8-inch pan, about 35 minutes for a 9-inch pan, or until a 2 1/2-inch area around the outside edge appears set when gently shaken.
5. Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from the sides of pan; cool for 30 minutes more. Remove side of pan; cool cheesecake completely on rack. Cover and chill at least four hours before serving.
