How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cheesecake Supreme and Variations?

You need 12 ingredients. The key ingredients include: 1 3/4 cups graham crackers/wafers finely crushed, 1/4 cup walnuts finely chopped, 1/2 teaspoon cinnamon ground, 1/2 cup butter, and more.

Is Cheesecake Supreme and Variations suitable as baking & desserts?

Yes, Cheesecake Supreme and Variations falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Cheesecake Supreme and Variations?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesecake Supreme and Variations Recipe

Name: Cheesecake Supreme and Variations
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups graham crackers/wafers finely crushed; 1/4 cup walnuts finely chopped; 1/2 teaspoon cinnamon ground; 1/2 cup butter; 24 ounces cream cheese softened; 1 cup sugar; 2 tablespoons flour, all-purpose; 1 teaspoon vanilla extract; 1/2 teaspoon lemon zest shredded; 2 large eggs; 1 each egg yolks; 1/4 cup milk

1

For crust: In a medium mixing bowl stir together crushed graham crackers, walnuts and cinnamon.

2

Stir in butter.

3

If desired, reserve 1/4 cup for topping.

4

Press remaining crumb mixture onto the bottom and about 2 inches up sides of an 8- or 9-inch springform pan.

5

Set pan aside.

6

For filling: In a large mixing bowl combine cream cheese, sugar, flour, vanilla and lemon peel (if using); beat with an electric mixer on medium speed until combined.

7

Add eggs and egg yolk all at once, beating on low speed just until combined (do not overbeat).

8

Stir in milk.

9

Pour filling into crust-lined pan.

10

If desired, top with reserved crumbs.

11

Place on a shallow baking pan.

12

Bake in a 375 oven for 45 to 50 minutes for 8 inch pan or 35 to 40 minutes for 9 inch pan, or until center appears nearly set when shaken gently.

13

Cool in the pan on a wire rack for 15 minutes.

14

Use a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more.

15

Remove the sides of the pan.

16

Cool cheesecake completely.

17

Cover and chill at least 4 hours before serving.

18

VARIATIONS: LOW-FAT BERRY MARBLE CHEESECAKE: Prepare crust as above, except reduce crushed graham crackers to 13 cup; omit walnuts and butter.

19

Sprinkle onto bottom side of a well greased 8- or 9-inch springform pan.

20

For filling, substitute three 8-ounce packages nonfat cream cheese for the regular cream cheese; add 1/2 cup refrigerated or frozen egg products (thawed) for the eggs and egg yolk.

21

Prepare as directed.

22

If desired, top with nonfat sour cream; spoon on seedless red raspberry preserves and swirl with a spoon.

23

SOUR CREAM CHEESECAKE: Prepare Cheesecake Supreme as directed, except reduce cream cheese to 2 packages and omit milk.

24

Add three 8 ounce cartons dairy sour cream with eggs.

25

Bake about 10 minutes longer than Cheesecake Supreme.

26

CHOCOLATE CHEESECAKE: Prepare Cheesecake Supreme as directed, omiting lemon peel.

27

Melt 4 ounces semisweet chocolate.

28

Beat melted chocolate into filling mixture just before adding eggs.

29

CHOCOLATE SWIRL CHEESECAKE: Prepare Cheesecake Supreme as directed, omiting lemon peel.

30

Melt 2 ounces semisweet chocolate.

31

Stir melted chocolate into half the filling mixture.

32

Pour chocolate mixture into crust; pour plain filling into crust.

33

Gently swirl fillings with a spatula.

Cheesecake Supreme and Variations

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