Basic Cheesecake

I’ve never been a fan of the store bought cheesecakes. They’re always so dry and bland, but I love cheesecake! So I worked hard to find a good recipe that we could enjoy as a family and it’s really easy to make. You should try this out because you won’t be disappointed! My whole family loves this recipe and they think it tastes better than any cake they’ve ever had at the bakery or from the grocery store.  This basic recipe can also be adapted into different flavors like pumpkin pie cheesecake (think Thanksgiving), peppermint swirl (Christmas), blueberry swirl (summer), etc… Have fun with your creations! Let me know what flavor combinations you come up with in the comments below.

prep: 30 mins cook: 1 hr 10 mins total: 1 hr 40 mins Servings: 16 Yield: 1 – 9 inch springform pan


1 cup heavy cream

1 tablespoon ground cinnamon

¼ cup finely chopped walnuts

1 cup graham cracker crumbs

1 cup white sugar

½ teaspoon ground nutmeg

1 tablespoon vanilla extract

5 tablespoons butter, melted

3 tablespoons brown sugar

1 cup sour cream

3 (8 ounce) packages cream cheese

3 eggs

3 tablespoons all-purpose flour


Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.

Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

Nutrition Facts:

Per Serving: 375 calories; protein 6g; carbohydrates 23.1g; fat 29.5g; cholesterol 117.3mg; sodium 208.9mg.

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