This is from the Better Homes and Gardens cookbook that I got as a wedding gift.

Cheesecake Supreme

1-1/2cups finely crushed graham crackers
1/4 cup finely chopped walnuts (optional)
1 Tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup melted butter
24 ounces cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
1/4 cup milk
3 slightly beaten eggs
1/2 tsp shredded lemon peel (optional)


1. For crust, in a bowl combine graham crackers, walnuts, 1 Tbsp sugar, and cinnamon. Stir in melted butter. Press crumb mixture onto the bottom and up the sides of an 8 or 9 inch springform pan. Set aside.

2. For filling, in a large mixing bowl beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.

3. Pour filling into crust-lined pan. Bake in a 375degree oven 40-45 minutes for an 8inch pan or 35 minutes for a 9inch pan. When done, a 2-1/2 inch area around the outside edge appears set when gently shaken.

4. Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan with a small sharp knife. Cool for 30 more minutes. Remove the sides of springform pan. Cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

For the glaze and berries I was lazy and just bought a can each of strawberry and cherry pie filling. I chose not to use the walnuts, cinnamon, or lemon peel and it turned out just fine.