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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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To vary this delicious cheesecake, add cherries to the top, or swirl raspberry jam throughout before itâs baked. Wendy Paffenroth, Pine Island, New York Ingredients:
3/4 cup graham cracker crumbs |
1/2 cup finely chopped walnuts |
3 tablespoons sugar |
1/4 cup butter, melted |
filling: |
4 packages (8 ounces each) cream cheese, softened |
3/4 cup sugar |
2 teaspoons maple flavoring |
1/2 teaspoon almond extract |
1/8 teaspoon grated lemon peel |
3 eggs, lightly beaten |
melted chocolate, optional |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, mix the cracker crumbs, walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
3. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon peel. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight.
5. Remove rim from pan. If desired, drizzle cheesecake with melted chocolate. Yield: 12 servings.
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