Creamy Cheesecake with Walnut Crust

First, prepare the oven by setting its temperature to 375 degrees Fahrenheit or 190 degrees Celsius.

Next, create the crust by blending together graham cracker crumbs, chopped walnuts, and a mixture of sugar and cinnamon in the base of a 9-inch springform pan. Add melted butter to this mixture and blend until it forms a cohesive mass. Press the crust mixture firmly into the bottom of the pan, leaving about 1 to 2 inches of space at the top. Place the crust in the freezer for a short period, allowing it to firm up.

While the crust is chilling, prepare the filling by combining softened cream cheese, granulated sugar, and a hint of vanilla in a large bowl. Utilize an electric hand mixer to blend these ingredients until they are fully incorporated. Gradually add heavy cream to the mixture, stirring on low speed as you go; continue blending until a smooth consistency is achieved. Introduce eggs one at a time, stirring on low speed each time until the mixture is fully combined. Remove the crust from the freezer and pour the filling into it.

Place the cheesecake in a preheated oven and bake until the center appears almost set when gently swayed, taking 35 to 45 minutes. Remove the cheesecake from the oven with care and position it on a wire rack to cool, allowing about 15 minutes to pass.

Carefully insert a butter knife around the outer edge of the cheesecake to release it from the pan. Allow it to cool to room temperature, taking about 30 minutes. Unclip the side of the pan and remove the springform ring. Continue to let it cool for another 30 minutes; refrigerate it at least 4 hours or overnight before serving.