Creamy Cheesecake

Creamy Cheesecake

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Christie Sheffe


This recipe came from my aunt, many years ago and has always been a hit everytime. Have received many compliments from friends that it's the best cheesecake they ever had.


★★★★★ 2 votes

1 Hr 20 Min
35 Min


  • 1 3/4 c
    graham craker crumbs
  • 2 Tbsp
  • 1 c
    finely crushed walnuts
  • 1 stick
    butter or margarine
  • 2 pkg
    philadelphia cream cheese ( 8 oz each )
  • 3 c
    sour cream ( 1 - 16oz and 1 - 8 oz container )
  • 3
  • 3/4 c
  • 1 1/2 Tbsp
    vanilla extract
  • 1 1/2 Tbsp
    almond extract
  • 1 can(s)
    fruit pie filling of choice ( optional )

How to Make Creamy Cheesecake


  1. For the crust, melt butter or margarine over low heat. Crush walnuts to a fine mixture. Mix graham cracker crumbs, crushed nuts, butter or margarine and cinnamon together in mixing bowl. Press mixture on bottom and 2/3 up the sides of spring form pan. Set aside.
  2. For the filling, beat all ingredients together till smooth and creamy. Pour into prepared springform pan.
  3. Place in pre-heated 375 degree oven and bake for 35 minutes. Keep a watch during last 5 minutes that the top of cheesecake does not crack. Carefully remove from oven and set undisturbed to cool to room temperature, then chill in refridgerator for 5-6 hours or overnight before serving. Remove spring form when ready to serve. If desired, before serving, cover with fruit pie filling of choice or serve pie filling on the side.
  4. This can also be made sugar free but substituting the sugar with granulated sugar substitute. As the butter or margarine tends to seep out the bottom of the pan while baking, cover the bottom of the pan with aluminum foil or place on large round pan while baking.

Printable Recipe Card

About Creamy Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: American

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