Basic Cheesecake

Basic Cheesecake


"A basic thick cheesecake. Serve with your favorite fruit topping."


1 h 40 m servings 375 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 263 Ratings


This recipe is very much like the one I have used for over 20 years. To stop the cake from cracking while cooking, leave cake in oven after turning off the heat, leave oven door ajar. Ten minut...

I made this for a dinner party, and it turned out perfectly. No cracks-- the secret? Don't put the oven on 350. It's best to bake it at a lower temp. I put it on about 330 or so (and 55 minutes)...

Okay this is for sure a 5 star recipie! A couple things though. If you do not add your own flavoring it can be pretty boring. I added lemon extract, lemon juice and lemon zest. I served it with ...

I usually make my own recipe cheesecake, but decided to try this one b/c this sounded really good, and is a 'high' cheesecake. Have yet to taste (still in oven), but smells heavenly. I normally ...

Great cheesecake! I am on the Atkins diet, so I have modified this recipe slightly. I use 1 1/2 cups almonds finely ground in the food processor for the crust and replace the sugar with 3 pack...

This was a good cheesecake. BUT the top browned too much for my liking. I read reviews about it cracking, so I let the cheesecake cool in the oven. Literally, once it was done, we went to a Ch...

Being a cheesecake fanatic, I found this recipe made a good cheesecake although not the best I have ever had. The cheesecake filling was rich and extremely heavy (still waiting for it to digest...

I have a bakery and am always looking for good recipes. I made 3 of the cheesecakes from this page and had people taste test them, they voted this one 2nd in taste. However, this cheesecake cra...

Easy to make and tasted great. I lined the springform pan with foil and then placed pan into a 9 by 13 pan with 2 inches of water at the bottom. There were no cracks when it came out. Thanks!!