Heavenly Nutty Cheesecake
Indulge in the creamy, rich bliss of this Heavenly Nutty Cheesecake, inspired by the beloved Cheesecake Factory. The unique nut crust adds a delightful crunch that perfectly contrasts the smooth, velvety filling. Each slice is a harmonious blend of cream cheese, sour cream, and a hint of lemon that leaves your taste buds singing. Best of all, this cheesecake improves with time, allowing flavors to deepen and mature. Perfect for special occasions or simply as a luxurious treat, this cheesecake is destined to impress everyone at your table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Pecans
1/4 cup (finely chopped)
Almonds
1/4 cup (finely chopped)
Walnuts
1/4 cup (finely chopped)
Vanilla wafers
3/4 cup (finely chopped)
Butter
2 tablespoons (melted)
Cream cheese
1 1/2 lbs (softened to room temperature)
Sugar
1 1/3 cups (granulated)
Large eggs
5 (at room temperature)
Sour cream
16 ounces (at room temperature)
Flour
1/4 cup (all-purpose)
Vanilla extract
2 teaspoons (pure)
Lemon juice
2 teaspoons (freshly squeezed)
Instructions
1
Preheat your oven to 325°F (160°C).
2
For the crust: In a mixing bowl, combine the finely chopped pecans, almonds, walnuts, and vanilla wafer crumbs. Pour in the melted butter and mix until well combined.
3
Press the nut mixture firmly into the bottom and about 1.5 inches up the sides of a buttered 9-inch springform pan. Set aside.
4
Ensure all cheesecake ingredients are at room temperature for optimal mixing.
5
In a large mixing bowl, beat the cream cheese with an electric mixer on low speed until it becomes light and fluffy.
6
Gradually add the sugar to the cream cheese, beating continuously until the mixture is smooth and creamy.
7
Add the eggs one at a time, mixing well after each addition to incorporate evenly.
8
Once all the eggs are blended in, add the flour, vanilla extract, and lemon juice. Mix until everything is well combined.
9
Finally, add the sour cream and beat until fully integrated and smooth.
10
Carefully pour the cheesecake batter into the prepared crust in the springform pan.
11
Bake in the preheated oven on the top rack for 1 hour and 15 minutes.
12
After baking, turn off the oven, prop the door open, and let the cheesecake cool in the oven for an additional hour.
13
Once cooled, remove the cheesecake from the oven and allow it to sit at room temperature before transferring it to the refrigerator.
14
Chill for 24 hours to allow the flavors to develop. Remember, patience is key – your reward will be worth the wait!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Heavenly Nutty Cheesecake?
The Heavenly Nutty Cheesecake features a creamy, rich, and velvety filling with a hint of lemon, contrasted by a delightful and crunchy nut crust.
What ingredients are used to make the nut crust?
The crust is made from finely chopped pecans, almonds, walnuts, vanilla wafer crumbs, and melted butter.
How long should I chill the cheesecake before serving?
For the best results and to allow the flavors to develop, the cheesecake should be chilled in the refrigerator for 24 hours.
At what temperature should the oven be preheated?
The oven should be preheated to 325°F (160°C) before baking.
What type of pan is recommended for this recipe?
A buttered 9-inch springform pan is required for this cheesecake.
How high should the crust be pressed up the sides of the pan?
The nut mixture should be pressed firmly into the bottom and about 1.5 inches up the sides of the springform pan.
Should the ingredients be cold when starting the recipe?
No, all cheesecake ingredients should be at room temperature to ensure optimal mixing and a smooth texture.
How should I beat the cream cheese for the filling?
The cream cheese should be beaten with an electric mixer on low speed until it becomes light and fluffy.
How are the eggs incorporated into the batter?
Add the five large eggs one at a time, mixing well after each addition to ensure they are incorporated evenly.
What citrus element is included in the cheesecake filling?
The recipe calls for 2 teaspoons of freshly squeezed lemon juice to add a hint of brightness to the filling.
Does this recipe include sour cream?
Yes, 16 ounces of sour cream are added at the end of the mixing process to ensure a smooth and creamy texture.
What is the recommended baking time?
The cheesecake should be baked on the top rack of the oven for 1 hour and 15 minutes.
What should I do once the baking time is complete?
After baking, turn off the oven and prop the door open, letting the cheesecake cool inside for an additional hour.
How much cream cheese is required for this recipe?
The recipe requires 1.5 lbs of softened cream cheese.
Why is the cooling process in the oven important?
Allowing the cheesecake to cool slowly in the oven helps prevent cracking and ensures a better final texture.
What kind of crumbs are used in the nut crust?
The recipe uses 3/4 cup of finely chopped vanilla wafers as the base for the crust.
How much sugar is in the filling?
The recipe calls for 1 and 1/3 cups of granulated sugar.
What is the source of inspiration for this cheesecake?
This recipe is inspired by the creamy and rich style of the Cheesecake Factory.
Does this recipe use flour?
Yes, 1/4 cup of all-purpose flour is mixed into the batter to help provide structure.
What type of vanilla should be used?
The recipe recommends using 2 teaspoons of pure vanilla extract.
How many different types of nuts are in the crust?
There are three types of nuts: pecans, almonds, and walnuts.
Is the cheesecake better the day it is made or the next day?
It is better the next day as the flavors deepen and mature during the 24-hour chilling period.
How should the nuts be prepared for the crust?
The pecans, almonds, and walnuts should all be finely chopped before being mixed with the crumbs.
Should I bake the cheesecake on a specific rack?
Yes, the recipe specifies baking the cheesecake on the top rack of the preheated oven.
What is the serving size for this recipe?
The specific serving size is not provided in the data, but it is typically served in slices from the 9-inch springform pan.
Can I use cold eggs?
No, it is recommended to use large eggs that have reached room temperature for the best integration into the batter.
What is the first step in making the filling?
The first step for the filling is beating the softened cream cheese until it is light and fluffy.
Is the butter for the crust melted or softened?
The 2 tablespoons of butter used for the nut crust should be melted.
How many total ingredients are in this cheesecake?
There are 12 ingredients in total: pecans, almonds, walnuts, vanilla wafers, butter, cream cheese, sugar, eggs, sour cream, flour, vanilla extract, and lemon juice.
When should the sour cream be added?
The sour cream is the final ingredient added to the batter, beaten until fully integrated and smooth.