Makes: 12-16 servings
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 tablespoon all purpose flour
1 teaspoon vanilla
1/4 cup milk
3 slightly beaten eggs
1/2 teaspoon finely shredded lemon peel (optional)
1 can of cherry pie filling (optional)
What to do:
1. For crust, in a bowl combine graham crackers,
walnuts, 1 T sugar, and, if desired, cinnamon. Stir in
melted butter. Press crumb mixture onto the bottom and
2 inches up the sides of an 8-9 inch springform pan.
2. For filling, in a large mixing bowl beat cream
cheese, the 1 cup of sugar, flour, and vanilla with an
electric mixer until combined. Beat in milk until
smooth. Stir in eggs and, if desired, lemon peel.
3. Pour filling into crust-lined pan. Place pan in a
shallow baking pan. Bake in a 375 degree oven 40 to 45
min for an 8in pan, about 35 min for a 9in pan, or
until a 2 1/2 in area around the outside edge appears
set when gently shaken.
4. Cool in pan on a wire rack for 15 min. Using sharp
small knife, loosen the crust from sides of pan; cool
30 min more. Remove the sides of the pan; cool
cheesecake completely on rack. Cover and chill at
least 4 hours before serving.
Drizzle cherry pie filling on top if desired.