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This recipe from Suzanne is creamy, smooth and delicious. For a pretty garnish, top with fresh fruit.


  • 2 Cups crushed graham crackers
  • 1/4 Cup finely chopped walnuts
  • 1/2 Cup butter (1 stick), softened
  • 1 TB. light brown sugar
  • 1/2 tsp. salt


  • 16 oz. cream cheese, room temperature (2x 8oz. boxes)
  • 1 Cup sugar
  • 1/2 tsp. ALMOND EXTRACT
  • 2 egg yolks
  • 3 eggs
  • 24 oz. sour cream (3 cups)

Preheat oven to 400. In a mixing bowl, combine the crust ingredients and mix well. Press into the bottom and partially up the sides of a springform pan. In a second mixing bowl, cream together the cream cheese, sugar and EXTRACTS until smooth. Add the egg yolks and beat well. Beat the 3 eggs separately and then blend into the cream cheese mixture. Fold in the sour cream. Pour the filling into the springform pan. Bake at 400 for 20 minutes and then reduce the oven temperature to 275 and bake for an additional 60-70 minutes. At 60 minutes, jiggle the oven rack gently to see if the cake is firm. If it wiggles a lot give it the extra 10 minutes. Turn off the oven and leave the door ajar for an hour while the cheesecake cools. Then remove from oven, run a thin knife around the inside of the pan, place on a serving plate and gently unsnap the springform. Refrigerate until ready to serve.

Prep. time: 20 minutes
Baking time: 80-90 minutes
Serves: 16

Nutritional Information:
Servings 16; Serving Size 1 slice (108g); Calories 290; Calories from fat 170; Total fat 19g; Cholesterol 115mg; Sodium 330mg; Carbohydrate 27g; Dietary Fiber 0g; Sugars 19g; Protein 5g.

Single Strength Vanilla 4 oz. Bottle
Almond Extract 4 fl. oz. Bottle

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