• 1 cup graham-cracker crumbs

    1/2 cup California walnuts finely chopped

    1/3 cup butter melted (cooled it to room temp)

    1 3/4 cups sugar divided

    24 oz cream cheese 3 8-oz pkgs

    6 large eggs

    2 cups sour cream

    2 tbsp cornstarch

    1 tbsp lemon juice

    2 tsp vanilla extract

Cherry Topping

  • 21 ounce can cherry pie filling

  • 1 tbsp grated lemon peel

  • 1/2 tsp lemon juice






  • Preheat oven to 350 degrees F. In medium bowl with a fork, mix first three ingredients and 1/4 cup sugar. Press mixture firmly on bottom and around side of 9″ x 3″ springform pan to within 1 1/2″ of the top.

  • In a large bowl with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs (one at a time) and remaining ingredients, except cherry topping. At medium speed, beat three minutes.

  • I recommend a water bath to gently bake the cheesecake. Wrap the bottom of the springform pan with heavy duty foil. 

  • Pour the cheesecake mixture into the pan. Place cheesecake pan in the center of a roasting pan and gently add a couple inches of water. Carefully place the entire thing into the preheated over and bake 1 hour or until lightly browned.

  • Turn off the oven and open the door partially. Leave the cheesecake in the oven for 30 minutes. Remove from the oven and cool in pan on a wire rack.

  • Cover pan with plastic wrap and chill in the refrigerator for at least 2 hours, overnight is better.

  • To serve: remove side of pan. With large spatula; loosen cake from pan bottom, slide onto plate.

  • Mix together all topping ingredients. Spoon cherry topping evenly over cheesecake.

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