Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

1 1/2 cups walnut pieces
1 3/4 cups granulated sugar
4 tablespoons unsalted butter, melted
2 cups sour cream
1 tablespoon pure vanilla extract
2 pounds cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped
4 large eggs, room temperature
1/4 teaspoon pure almond extract
1/2 cup heavy cream
Preheat oven to 350 degrees F. Butter a 10-inch springform pan.
In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter;
pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12
minutes or until browned around the edges.
In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.
Reduce oven temperature to 300 degrees F.
In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream
cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined.
Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons
of vanilla and the almond extracts. Slowly beat in the cream until smooth. Pour the cheesecake batter
into the pan and bake for 75-70 minutes, until lightly golden and slightly jiggly in the center.
Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the
cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room
temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the
cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.
Vanilla Bean Cheesecake with Walnut Crust 298

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