Ingredients
- CRUST:
- 1 3/4 cups graham crackers, finely crushed
- 1/4 cup walnuts, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, melted
- ...............................
- CHEESECAKE:
- 24 ounces cream cheese, softened
- 1 cup sugar
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla
- 1/2 teaspoon finely shredded lemon peel, optional
- 2 eggs
- 1 egg yolk
- 1/4 cup milk
Preparation
Step 1
For crust, combined crushed graham crackers, walnuts, and cinnamon. Stir in melted butter. If desired, reserve ¼ cup of the crumb mixture for topping. Press the remaining crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan. Set pan aside.
For filling, in a large mixing bowl beat cream cheese, sugar, flour, vanilla, and, if desired, lemon peel with an electric mixer till combined. Add eggs and egg yolk all at once, beating on low speed just till combined. Stir in milk.
Pour filling into crust-lined pan. If desired, sprinkle with reserved crumbs. Place on a shallow baking pan in oven. Bake in a 375º oven for 45 to 50 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or till center appears nearly set when shaken.
Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.
Serves 12.