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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 2 cups graham cracker crumbs 1/2 cup chopped walnuts 1/4 cup brown sugar 2 tsp. ground cinnamon 7 tbsp. melted butter
Filling: 24 ounces cream cheese, room temperature 1 cup sugar pinch salt 2 cups sour cream 2 tbsp. finely grated orange peel 1 tsp. vanilla extract 3 large eggs
Directions
Crust: Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Combine graham crumbs, walnuts, brown sugar and cinnamon in a food processor. Blend until finely ground. Add butter and process until evenly moistened. Press crust mixture evenly over the bottom and 2 inches up sides of springform. Bake 15 minutes until crust is lightly browned. Transfer crust to a rack and cool.
For Filling: Beat together cream cheese, sugar and salt in a large bowl until smooth. Beat in sour cream, orange peel and vanilla until well blended. Add eggs one at a time, beating well after each addition. Pour filling over the prepared crust. Place cheesecake in a large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cheesecake about 65 minutes until softly set. Remove cheesecake from water bath and discard foil. Refrigerate cheesecake overnight.
Run a warm knife around the inside edges of the springform pan. Release pan sides. Slice cheesecake with a warm knife.
Serves 10 to 12.
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