Crunchy Walnut Cheesecake Recipe

Name: Crunchy Walnut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. graham cracker crumbs; 1-1/4 qt. finely chopped toasted walnuts, divided; 1-1/4 cups brown sugar, firmly packed; 1-1/4 cups unsalted butter, melted; 1 gal. PHILADELPHIA Original Cream Cheese, softened; 3 Tbsp. vanilla; 1-1/2 qt. canned sweetened condensed milk; 15 each eggs; 2 cups brown sugar, firmly packed; 2 cups whipping cream

Servings: persons

1
Combine cracker crumbs, 2-1/2 cups of the walnuts (or 1/2 cup for trial recipe), the 1-1/4 cups brown sugar (or1/4 cup brown sugar for trial recipe) and the butter.
2
Press 1-3/4 cups of the crumb mixture firmly onto bottom of each of 5 (9-inch) springform pans (or 1 springform pan for trial recipe).
3
Place cream cheese in large bowl of electric mixer fitted with paddle attachment.
4
Beat on medium speed 1 to 2 min.
5
or until creamy.
6
Add vanilla; mix well.
7
Gradually add sweetened condensed milk, beating well after each addition.
8
Add eggs, 1 at a time, beating just until blended after each addition, stopping mixer to scrape side of bowl as needed.
9
Pour about 1-1/4 qt.
10
of the filling over each crust.
11
Bake in 300F-standard oven for 1 hour to 1 hour 10 min.
12
or until center of each cheesecake is almost set.
13
Remove to wire racks.
14
Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan.
15
Mix 2 cups brown sugar (or 1/3 cup brown sugar for trial recipe) and the cream in heavy saucepan; cook on medium heat 5 to 10 min.
16
or until slightly thickened, stirring occasionally.
17
Cool to room temperature.
18
Stir in remaining 2-1/2 cups walnuts (or 1/2 cup for trial recipe).
19
Spoon about 1/2 cup of the topping over each cheesecake.
20
Refrigerate several hours or until chilled.

1976

kcal

Calories

129

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 qt. graham cracker crumbs, 1-1/4 qt. finely chopped toasted walnuts, divided, 1-1/4 cups brown sugar, firmly packed, 1-1/4 cups unsalted butter, melted, and more.

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

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.

That's it — enjoy your meal!

Crunchy Walnut Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions