Ingredients
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1 3/4 cups finely ground graham cracker crumbs
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1/4 cup finely chopped nuts (I use macadamia)
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1 teaspoon ground cinnamon
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1/2 cup melted butter
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5 (8 ounce) packages cream cheese, softened
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1 3/4 cups sugar
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3 tablespoons flour
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5 eggs
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2 egg yolks
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1/4 cup heavy whipping cream
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1 1/2 teaspoons almond extract
Instructions
- Preheat oven to 400.
- Mix graham cracker crumbs, nuts and cinnamon with melted butter.
- Press on bottom and sides of 9 inch springform pan.
- Bake 7 minutes, remove from oven, let cool.
- Increase oven temp to 475.
- Combine cream cheese, 1 3/4 cup sugar, 3 T. flour, 5 eggs and 2 egg yolks and mix completely. Add Almond extract.
- Add cream and mix just enough to blend.
- Pour filling over crust and bake for 10 minutes.
- Reduce oven temp to 200 and bake for one hour.
- Turn oven off and leave cake in oven for another hour.
- Remove from oven, cool slightly, place in refrigerator overnite.
- Top with fruit if desired.
- Note: I find that setting a bowl/pan of water on the bottom rack while baking helps prevent cracking. NOT everytime, but usually! That's with any cheesecake, not just this one.