Homemade Cheesecake

Description

Every year, I bring this homemade cheesecake to our work holiday party, and it’s the one thing people actually remember me for. The crust—cinnamon and walnut, made from scratch—is stupid simple but packs a punch. The filling? Fluffy vanilla, no apologies. It disappears fast, and the compliments roll in even faster. Worth the effort, every time.

Ingredients

Crust

• 1½ cup graham cracker crumbs
• ¼ cup finely ground walnuts
• 1 Tbsp cinnamon sugar
• ½ cup butter, melted

Filling

• 3 (8 ounce) packages cream cheese, softened
• ¾ cup white sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 3 large eggs, slightly beaten

Directions

1. Crank the oven to 375° F (190° C). No warm-up excuses.
2. Crust time: Dump graham cracker crumbs, walnuts, and cinnamon sugar into a 9-inch springform pan. Hit it with melted butter, mix it like you mean it until it holds together, then press it firm into the bottom and 1-2 inches up the sides. Freeze it solid—10 minutes. No saggy crusts allowed.
3. Filling: While the crust chills, beat cream cheese, sugar, and vanilla in a big bowl until it’s smooth as a fresh ice rink. Slowly add heavy cream on low speed—keep it smooth. Crack in the eggs, one at a time, still on low. Mix just until combined. Pour it over the crust.
4. Slide it into the oven. It’done when the center barely jiggles, 35-45 minutes. Pull it out, let it cool on a rack for 15 minutes.
5. Run a butter knife around the edge to break it free. Let it cool to room temp—30 minutes. Pop the pan ring off, then let it sit another 30 minutes. Refrigerate at least 4 hours, but over night is better. Patience pays off. Serve when it’s ready to steal the show.