Cheesecake Supreme

Achieve ultra-creamy cheesecake with this ultimate dessert recipe. The chocolate version makes it decadently delicious.



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Servings: 12
Yield: 12 slices
Prep Time: 30 mins
Related Categories: Cake, Cheesecake, Desserts
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Ingredients
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    1 1/2  cups 
    finely crushed graham crackers
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    1/4  cup 
    finely chopped walnuts
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    1   tablespoon 
    sugar
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    1/2  teaspoon 
    ground cinnamon (optional)
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    1/2  cup 
    butter, melted
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    3  8  ounce package 
    cream cheese, softened
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    1   cup 
    sugar
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    2   tablespoons 
    all-purpose flour
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    1   teaspoon 
    vanilla
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    1/4  cup 
    milk
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    3   
    eggs, slightly beaten
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    1/2  teaspoon 
    finely shredded lemon peel (optional)

Directions
1.
Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2.
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.
3.
Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4.
Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Makes 12 slices.
Variation
  • Water Bath Method: Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath; cool and chill as directed in step 4.
Variation
  • Chocolate Marble Cheesecake: Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate shavings.
    Per slice: 473 cal., 35 g total fat (19 g sat. fat), 137 mg chol., 34 carbo., 1 g fiber, 8 g pro. Daily Values: 22% vit. A, 0% vit. C, 7% calcium, 11% iron Exchanges: 2 Other Carbo., 7 Fat
Variation
  • Sour Cream Cheesecake: Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
    Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron Exchanges: 2 other Carbo., 6 Fat
Nutrition information
Per Serving: cal. (kcal) 426, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 17, carb. (g) 29, Monosaturated fat (g) 10, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 18, pro. (g) 8, vit. A (IU) 1069, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 303, Potassium (mg) 155, calcium (mg) 71, iron (mg) 1, Other Carb () 2, Fat () 6, Percent Daily Values are based on a 2,000 calorie diet
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