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Old-Fashioned Cheesecake

 Old-Fashioned Cheesecake
"For variety, I like to use fresh fruit- strawberries, kiwi, raspberries, blueberries, etc.- on top of this cheesecake," says Marian Levin of Los Altos, California.
12 ServingsPrep: 20 min. Bake: 50 min. + chilling


  • 1-1/3 cups whole almonds, toasted and ground
  • 3/4 cup crushed vanilla wafers
  • 1/3 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 teaspoon grated lemon peel
  • 2 cups (16 ounces) sour cream
  • 3 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Assorted fresh fruit


  • In a small bowl, combine almonds and wafer crumbs; stir in butter.
  • Press onto the bottom and 2 in. up the sides of an ungreased 9-in.
  • springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs;
  • beat on low speed just until combined. Beat in vanilla and lemon
  • peel just until blended. Pour into crust. Place pan on a baking
  • sheet. Bake at 350° for 40-45 minutes or until center is almost
  • set.
  • Combine the sour cream, sugar and vanilla; carefully spread over

2 of 2

Old-Fashioned Cheesecake (continued)

Directions (continued)

  • filling. Bake 10 minutes longer or until edges appear dry. Cool on a
  • wire rack for 10 minutes. Carefully run a knife around edge of pan
  • to loosen; cool 1 hour longer. Cover and chill overnight. Remove
  • sides of pan. Top with fresh fruit. Refrigerate leftovers. Yield: 12
  • servings.
Nutritional Facts: 1 slice (calculated without fresh fruit) equals 582 calories, 45 g fat (25 g saturated fat), 180 mg cholesterol, 268 mg sodium, 31 g carbohydrate, 1 g fiber, 11 g protein.