🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 9 (from laksa166)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa009.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/276069/homemade-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.allrecipes.com/recipe/276069/homemade-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.allrecipes.com\/recipe\/276069\/homemade-cheesecake\/","crawl_time":1775775416,"first_indexed_time":1570440886,"http_code":200,"src_unparsed":"com,allrecipes!www,\/recipe\/276069\/homemade-cheesecake\/ s443","src_root_hash":"10978891948835254209","history_drop_reason":null,"meta_title":"Homemade Cheesecake Recipe","meta_descriptions":["This easy homemade cheesecake recipe makes a fluffy vanilla filling on a walnut graham cracker crust for a rich and pleasing holiday dessert."],"attrs_boilerpipe_text":"I make this homemade cheesecake recipe every year for our work holiday party. It has a cinnamon and walnut crust that's easy to make from scratch and a fluffy vanilla filling. It's always a hit, and everyone compliments how delicious it is!\nPrep Time:\n20 mins\nCook Time:\n35 mins\nAdditional Time:\n5 hrs 15 mins\nTotal Time:\n6 hrs 10 mins\nServings:\n12\nYield:\n1 (9-inch) cheesecake\nWhy You'll Love This Recipe\nThe fluffy cream cheese filling and cinnamon sugar crust set this cheesecake apart.\nHome cooks enjoy making this recipe again and again.\nAllrecipes member Ita says, \"Heaven! Pure heaven! I loved the walnuts in the crust.\"\nKeep Screen Awake\nIngredients\n1\/2x\n1x\n2x\nOriginal recipe (1X) yields 12 servings\nCrust:\n1 ½\ncups\ngraham cracker crumbs\n¼\ncup\nfinely ground walnuts\n1\ntablespoon\ncinnamon sugar\n½\ncup\nbutter, melted\nFilling:\n3\n(8 ounce) packages\ncream cheese, softened\n¾\ncup\nwhite sugar\n1\nteaspoon\nvanilla extract\n1\ncup\nheavy whipping cream\n3\nlarge\neggs, slightly beaten\nDirections\nPreheat the oven to 375 degrees F (190 degrees C).\nTo make the crust: Combine graham cracker crumbs, walnuts, and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and 1 to 2 inches up the sides. Freeze until firm, about 10 minutes.\nWhile crust chills, make the filling: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth and creamy. Gradually beat in heavy cream on low speed until mixture is smooth. Beat in eggs, one at a time, on low speed until combined. Pour filling into crust.\nBake in the preheated oven until center appears almost set when gently shaken, 35 to 45 minutes. Cool cheesecake on a wire rack for about 15 minutes.\nRun a butter knife around edge of cheesecake to loosen from pan. Let cool to room temperature, about 30 minutes. Unclip the side of the pan and remove the ring. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving.\nCook’s Note\nThis cheesecake improves after chilling — bake one day ahead for best flavor and texture.\nUse pecans or almonds in the crust for a different flavor.\nServe with whipped cream, fresh berries, or chocolate curls for garnish.\n63\nhome cooks made it!\nNutrition Facts\n(per serving)\n462\nCalories\n38g\nFat\n24g\nCarbs\n7g\nProtein\nNutrition Facts\nServings Per Recipe\n12\nCalories\n462\n% Daily Value *\nTotal Fat\n38g\n49%\nSaturated Fat\n22g\n112%\nCholesterol\n150mg\n50%\nSodium\n307mg\n13%\nTotal Carbohydrate\n24g\n9%\nDietary Fiber\n1g\n2%\nTotal Sugars\n16g\nProtein\n7g\n14%\nVitamin C\n0mg\n0%\nCalcium\n71mg\n5%\nIron\n1mg\n7%\nPotassium\n125mg\n3%\n* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.allrecipes.com\/recipe\/276069\/homemade-cheesecake\/#main)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n  Please fill out this field.\n- [Newsletters](https:\/\/www.allrecipes.com\/recipe\/276069\/homemade-cheesecake\/)\n- [Sweepstakes](https:\/\/www.allrecipes.com\/sweepstakes)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Allrecipes](https:\/\/www.allrecipes.com\/)\n\nPlease fill out this field.\n\n- [Dinners](https:\/\/www.allrecipes.com\/recipes\/17562\/dinner\/)\n  Dinners\n  \n  - [5-Ingredient Dinners](https:\/\/www.allrecipes.com\/recipes\/17057\/everyday-cooking\/more-meal-ideas\/5-ingredients\/main-dishes\/)\n  - [One-Pot Meals](https:\/\/www.allrecipes.com\/recipes\/15436\/everyday-cooking\/one-pot-meals\/)\n  - 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Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=z5qeew&isMyrecipes=true&utm_source=allrecipes&utm_medium=sitewidebanner)\n\n- [Recipes](https:\/\/www.allrecipes.com\/recipes\/)\n- [Desserts](https:\/\/www.allrecipes.com\/recipes\/79\/desserts\/)\n- [Cakes](https:\/\/www.allrecipes.com\/recipes\/276\/desserts\/cakes\/)\n- [Cheesecake Recipes](https:\/\/www.allrecipes.com\/recipes\/387\/desserts\/cakes\/cheesecake\/)\n\n# Homemade Cheesecake\n4\\.9\n\n(10)\n\n8 Reviews\n\n4 Photos\n\nI make this homemade cheesecake recipe every year for our work holiday party. It has a cinnamon and walnut crust that's easy to make from scratch and a fluffy vanilla filling. It's always a hit, and everyone compliments how delicious it is\\!\n\nSubmitted by SelenaMarie\n\nUpdated on December 8, 2025\n\nSave\n\nRate\n\nShare\n\nClose\n\n![Closeup of homemade cheesecake](https:\/\/www.allrecipes.com\/thmb\/jBAjBzZCHM8ISEy4ZZvg3zTWYz8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/276069homemade-cheesecakeKim4x3-eb1f8032a2e54eff99bc1ad0f9d3a8d4.jpg)\n\n![Closeup of homemade cheesecake](https:\/\/www.allrecipes.com\/thmb\/jBAjBzZCHM8ISEy4ZZvg3zTWYz8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/276069homemade-cheesecakeKim4x3-eb1f8032a2e54eff99bc1ad0f9d3a8d4.jpg)\n\nAdd Photo\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/276069\/homemade-cheesecake\/)\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/276069\/homemade-cheesecake\/)\n\n[4 ![]()](https:\/\/www.allrecipes.com\/recipe\/276069\/homemade-cheesecake\/)\n\nPrep Time:\n\n20 mins\n\nCook Time:\n\n35 mins\n\nAdditional Time:\n\n5 hrs 15 mins\n\nTotal Time:\n\n6 hrs 10 mins\n\nServings:\n\n12\n\nYield:\n\n1 (9-inch) cheesecake\n\nJump to Nutrition Facts\n\n### Why You'll Love This Recipe\n- The fluffy cream cheese filling and cinnamon sugar crust set this cheesecake apart.\n- Home cooks enjoy making this recipe again and again.\n- Allrecipes member Ita says, \"Heaven! Pure heaven! I loved the walnuts in the crust.\"\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 12 servings\n\nCrust:\n\n- 1 ½ cups graham cracker crumbs\n- ¼ cup finely ground walnuts\n- 1 tablespoon cinnamon sugar\n- ½ cup butter, melted\n\nFilling:\n\n- 3 (8 ounce) packages cream cheese, softened\n- ¾ cup white sugar\n- 1 teaspoon vanilla extract\n- 1 cup heavy whipping cream\n- 3 large eggs, slightly beaten\n\n## Directions\n1. Preheat the oven to 375 degrees F (190 degrees C).\n2. To make the crust: Combine graham cracker crumbs, walnuts, and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and 1 to 2 inches up the sides. Freeze until firm, about 10 minutes.\n3. While crust chills, make the filling: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth and creamy. Gradually beat in heavy cream on low speed until mixture is smooth. Beat in eggs, one at a time, on low speed until combined. Pour filling into crust.\n4. Bake in the preheated oven until center appears almost set when gently shaken, 35 to 45 minutes. Cool cheesecake on a wire rack for about 15 minutes.\n5. Run a butter knife around edge of cheesecake to loosen from pan. Let cool to room temperature, about 30 minutes. Unclip the side of the pan and remove the ring. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving.\n\n### Cook’s Note\nThis cheesecake improves after chilling — bake one day ahead for best flavor and texture.\n\nUse pecans or almonds in the crust for a different flavor.\n\nServe with whipped cream, fresh berries, or chocolate curls for garnish.\n\nSave\n\nRate\n\n63 home cooks made it\\!\n\nI Made It\n\nSomething went wrong. Please reload and try again.\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 462 | Calories |\n| 38g | Fat |\n| 24g | Carbs |\n| 7g | Protein |\n\nShow Full Nutrition Label Hide Full Nutrition Label\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 12 |   |\n| Calories 462 |   |\n| % Daily Value \\* |   |\n| Total Fat 38g | 49% |\n| Saturated Fat 22g | 112% |\n| Cholesterol 150mg | 50% |\n| Sodium 307mg | 13% |\n| Total Carbohydrate 24g | 9% |\n| Dietary Fiber 1g | 2% |\n| Total Sugars 16g |   |\n| Protein 7g | 14% |\n| Vitamin C 0mg | 0% |\n| Calcium 71mg | 5% |\n| Iron 1mg | 7% |\n| Potassium 125mg | 3% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.\n\nAdd Your Photo\n\n## Photos of Homemade Cheesecake\n01 of 04\n\n![Closeup of homemade cheesecake]()\n\n![Closeup of homemade cheesecake](https:\/\/www.allrecipes.com\/thmb\/o9wbeXUQpZLZiHo4HCrh09aKopo=\/0x512\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/276069homemade-cheesecakeKim4x3-eb1f8032a2e54eff99bc1ad0f9d3a8d4.jpg)\n\nPhoto by\n\nKim\n\n02 of 04\n\n![]()\n\nPhoto by  Kim\n\n05\/28\/2024\n\nGreat flavors\n\nWorth the effort\n\nA keeper\\!\n\nThis cheesecake has no right to be as good as it is. It's O.M.G. delicious!! Creamy, decadent, smooth, and not to sweet. It's downright heavenly. My only changes to the recipe were to prebake the crust instead of freezing it (I prefer a crisper crust. I baked it for 18 minutes then let it cool completely before adding the filling); and to add 1 tbsp of lemon juice to the filling. My cheesecake needed 55 minutes total to bake, as well. I then let it cool completely to room temp, then fridged it overnight. It set up beautifully. I could go on and on about how good this cheesecake is--but I think I'd rather shut myself up and eat some more of it!! Thank you for sharing your recipe\\!\n\n03 of 04\n\n![]()\n\nPhoto by  MatureYam3758\n\n10\/17\/2022\n\nThis was easy to make and my whole family was fighting over the last piece\n\n04 of 04\n\n![]()\n\nPhoto by  SelenaMarie\n\n12\/12\/2010\n\n1. 1\n\n## You’ll Also Love\n[![]() ![](https:\/\/www.allrecipes.com\/thmb\/7HbTiyH4JRVzoh3LVAXNcrEa0nM=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/2716-0c3b309031414717959d011cadd9ddeb.jpg) Caramel Pecan Cheesecake 20 Ratings](https:\/\/www.allrecipes.com\/recipe\/25978\/caramel-pecan-cheesecake\/)\n\n[![closeup of a beautiful-looking apple cheesecake with apple slices arranged in circles, topped with cinnamon sugar and chopped pecans]() ![closeup of a beautiful-looking apple cheesecake with apple slices arranged in circles, topped with cinnamon sugar and chopped 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[Contact](https:\/\/www.allrecipes.com\/about-us-6648102#toc-contact-us)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=ALR)\n- [Magazine Subscription Help](https:\/\/www.magazines.com\/customer-care)\n\nAllrecipes is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"I make this homemade cheesecake recipe every year for our work holiday party. It has a cinnamon and walnut crust that's easy to make from scratch and a fluffy vanilla filling. It's always a hit, and everyone compliments how delicious it is\\!\n\nPrep Time:\n\n20 mins\n\nCook Time:\n\n35 mins\n\nAdditional Time:\n\n5 hrs 15 mins\n\nTotal Time:\n\n6 hrs 10 mins\n\nServings:\n\n12\n\nYield:\n\n1 (9-inch) cheesecake\n\n### Why You'll Love This Recipe\n- The fluffy cream cheese filling and cinnamon sugar crust set this cheesecake apart.\n- Home cooks enjoy making this recipe again and again.\n- Allrecipes member Ita says, \"Heaven! Pure heaven! I loved the walnuts in the crust.\"\n\nKeep Screen Awake\n\nIngredients\n\n1\/2x\n\n1x\n\n2x\n\nOriginal recipe (1X) yields 12 servings\n\nCrust:\n\n- 1 ½ cups graham cracker crumbs\n- ¼ cup finely ground walnuts\n- 1 tablespoon cinnamon sugar\n- ½ cup butter, melted\n\nFilling:\n\n- 3 (8 ounce) packages cream cheese, softened\n- ¾ cup white sugar\n- 1 teaspoon vanilla extract\n- 1 cup heavy whipping cream\n- 3 large eggs, slightly beaten\n\n## Directions\n1. Preheat the oven to 375 degrees F (190 degrees C).\n2. To make the crust: Combine graham cracker crumbs, walnuts, and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and 1 to 2 inches up the sides. Freeze until firm, about 10 minutes.\n3. While crust chills, make the filling: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth and creamy. Gradually beat in heavy cream on low speed until mixture is smooth. Beat in eggs, one at a time, on low speed until combined. Pour filling into crust.\n4. Bake in the preheated oven until center appears almost set when gently shaken, 35 to 45 minutes. Cool cheesecake on a wire rack for about 15 minutes.\n5. Run a butter knife around edge of cheesecake to loosen from pan. Let cool to room temperature, about 30 minutes. Unclip the side of the pan and remove the ring. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving.\n\n### Cook’s Note\nThis cheesecake improves after chilling — bake one day ahead for best flavor and texture.\n\nUse pecans or almonds in the crust for a different flavor.\n\nServe with whipped cream, fresh berries, or chocolate curls for garnish.\n\n63 home cooks made it\\!\n\n## Nutrition Facts (per serving)\n|   |   |\n|---|---|\n| 462 | Calories |\n| 38g | Fat |\n| 24g | Carbs |\n| 7g | Protein |\n\n| Nutrition Facts |   |\n|---|---|\n| Servings Per Recipe 12 |   |\n| Calories 462 |   |\n| % Daily Value \\* |   |\n| Total Fat 38g | 49% |\n| Saturated Fat 22g | 112% |\n| Cholesterol 150mg | 50% |\n| Sodium 307mg | 13% |\n| Total Carbohydrate 24g | 9% |\n| Dietary Fiber 1g | 2% |\n| Total Sugars 16g |   |\n| Protein 7g | 14% |\n| Vitamin C 0mg | 0% |\n| Calcium 71mg | 5% |\n| Iron 1mg | 7% |\n| Potassium 125mg | 3% |\n\n\\* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.\n\n\\*\\* Nutrient information is not available for all ingredients. Amount is based on available nutrient data.\n\n(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.","meta_canonical":null}

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Boilerpipe Text	I make this homemade cheesecake recipe every year for our work holiday party. It has a cinnamon and walnut crust that's easy to make from scratch and a fluffy vanilla filling. It's always a hit, and everyone compliments how delicious it is! Prep Time: 20 mins Cook Time: 35 mins Additional Time: 5 hrs 15 mins Total Time: 6 hrs 10 mins Servings: 12 Yield: 1 (9-inch) cheesecake Why You'll Love This Recipe The fluffy cream cheese filling and cinnamon sugar crust set this cheesecake apart. Home cooks enjoy making this recipe again and again. Allrecipes member Ita says, "Heaven! Pure heaven! I loved the walnuts in the crust." Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 12 servings Crust: 1 ½ cups graham cracker crumbs ¼ cup finely ground walnuts 1 tablespoon cinnamon sugar ½ cup butter, melted Filling: 3 (8 ounce) packages cream cheese, softened ¾ cup white sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream 3 large eggs, slightly beaten Directions Preheat the oven to 375 degrees F (190 degrees C). To make the crust: Combine graham cracker crumbs, walnuts, and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and 1 to 2 inches up the sides. Freeze until firm, about 10 minutes. While crust chills, make the filling: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth and creamy. Gradually beat in heavy cream on low speed until mixture is smooth. Beat in eggs, one at a time, on low speed until combined. Pour filling into crust. Bake in the preheated oven until center appears almost set when gently shaken, 35 to 45 minutes. Cool cheesecake on a wire rack for about 15 minutes. Run a butter knife around edge of cheesecake to loosen from pan. Let cool to room temperature, about 30 minutes. Unclip the side of the pan and remove the ring. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving. Cook’s Note This cheesecake improves after chilling — bake one day ahead for best flavor and texture. Use pecans or almonds in the crust for a different flavor. Serve with whipped cream, fresh berries, or chocolate curls for garnish. 63 home cooks made it! Nutrition Facts (per serving) 462 Calories 38g Fat 24g Carbs 7g Protein Nutrition Facts Servings Per Recipe 12 Calories 462 % Daily Value * Total Fat 38g 49% Saturated Fat 22g 112% Cholesterol 150mg 50% Sodium 307mg 13% Total Carbohydrate 24g 9% Dietary Fiber 1g 2% Total Sugars 16g Protein 7g 14% Vitamin C 0mg 0% Calcium 71mg 5% Iron 1mg 7% Potassium 125mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Save your favorites on MyRecipes for free](https://www.myrecipes.com/authentication/login?regSource=z5qeew&isMyrecipes=true&utm_source=allrecipes&utm_medium=sitewidebanner) - [Recipes](https://www.allrecipes.com/recipes/) - [Desserts](https://www.allrecipes.com/recipes/79/desserts/) - [Cakes](https://www.allrecipes.com/recipes/276/desserts/cakes/) - [Cheesecake Recipes](https://www.allrecipes.com/recipes/387/desserts/cakes/cheesecake/) # Homemade Cheesecake 4\.9 (10) 8 Reviews 4 Photos I make this homemade cheesecake recipe every year for our work holiday party. It has a cinnamon and walnut crust that's easy to make from scratch and a fluffy vanilla filling. It's always a hit, and everyone compliments how delicious it is\! Submitted by SelenaMarie Updated on December 8, 2025 Save Rate Share Close ![Closeup of homemade cheesecake](https://www.allrecipes.com/thmb/jBAjBzZCHM8ISEy4ZZvg3zTWYz8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/276069homemade-cheesecakeKim4x3-eb1f8032a2e54eff99bc1ad0f9d3a8d4.jpg) ![Closeup of homemade cheesecake](https://www.allrecipes.com/thmb/jBAjBzZCHM8ISEy4ZZvg3zTWYz8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/276069homemade-cheesecakeKim4x3-eb1f8032a2e54eff99bc1ad0f9d3a8d4.jpg) Add Photo [4 ![]()](https://www.allrecipes.com/recipe/276069/homemade-cheesecake/) [4 ![]()](https://www.allrecipes.com/recipe/276069/homemade-cheesecake/) [4 ![]()](https://www.allrecipes.com/recipe/276069/homemade-cheesecake/) Prep Time: 20 mins Cook Time: 35 mins Additional Time: 5 hrs 15 mins Total Time: 6 hrs 10 mins Servings: 12 Yield: 1 (9-inch) cheesecake Jump to Nutrition Facts ### Why You'll Love This Recipe - The fluffy cream cheese filling and cinnamon sugar crust set this cheesecake apart. - Home cooks enjoy making this recipe again and again. - Allrecipes member Ita says, "Heaven! Pure heaven! I loved the walnuts in the crust." Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings Crust: - 1 ½ cups graham cracker crumbs - ¼ cup finely ground walnuts - 1 tablespoon cinnamon sugar - ½ cup butter, melted Filling: - 3 (8 ounce) packages cream cheese, softened - ¾ cup white sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 3 large eggs, slightly beaten ## Directions 1. Preheat the oven to 375 degrees F (190 degrees C). 2. To make the crust: Combine graham cracker crumbs, walnuts, and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and 1 to 2 inches up the sides. Freeze until firm, about 10 minutes. 3. While crust chills, make the filling: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth and creamy. Gradually beat in heavy cream on low speed until mixture is smooth. Beat in eggs, one at a time, on low speed until combined. Pour filling into crust. 4. Bake in the preheated oven until center appears almost set when gently shaken, 35 to 45 minutes. Cool cheesecake on a wire rack for about 15 minutes. 5. Run a butter knife around edge of cheesecake to loosen from pan. Let cool to room temperature, about 30 minutes. Unclip the side of the pan and remove the ring. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving. ### Cook’s Note This cheesecake improves after chilling — bake one day ahead for best flavor and texture. Use pecans or almonds in the crust for a different flavor. Serve with whipped cream, fresh berries, or chocolate curls for garnish. Save Rate 63 home cooks made it\! I Made It Something went wrong. Please reload and try again. ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 462 \| Calories \| \| 38g \| Fat \| \| 24g \| Carbs \| \| 7g \| Protein \| Show Full Nutrition Label Hide Full Nutrition Label \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 12 \| \| \| Calories 462 \| \| \| % Daily Value \* \| \| \| Total Fat 38g \| 49% \| \| Saturated Fat 22g \| 112% \| \| Cholesterol 150mg \| 50% \| \| Sodium 307mg \| 13% \| \| Total Carbohydrate 24g \| 9% \| \| Dietary Fiber 1g \| 2% \| \| Total Sugars 16g \| \| \| Protein 7g \| 14% \| \| Vitamin C 0mg \| 0% \| \| Calcium 71mg \| 5% \| \| Iron 1mg \| 7% \| \| Potassium 125mg \| 3% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add Your Photo ## Photos of Homemade Cheesecake 01 of 04 ![Closeup of homemade cheesecake]() ![Closeup of homemade cheesecake](https://www.allrecipes.com/thmb/o9wbeXUQpZLZiHo4HCrh09aKopo=/0x512/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/276069homemade-cheesecakeKim4x3-eb1f8032a2e54eff99bc1ad0f9d3a8d4.jpg) Photo by Kim 02 of 04 ![]() Photo by Kim 05/28/2024 Great flavors Worth the effort A keeper\! This cheesecake has no right to be as good as it is. It's O.M.G. delicious!! Creamy, decadent, smooth, and not to sweet. It's downright heavenly. My only changes to the recipe were to prebake the crust instead of freezing it (I prefer a crisper crust. I baked it for 18 minutes then let it cool completely before adding the filling); and to add 1 tbsp of lemon juice to the filling. My cheesecake needed 55 minutes total to bake, as well. I then let it cool completely to room temp, then fridged it overnight. It set up beautifully. I could go on and on about how good this cheesecake is--but I think I'd rather shut myself up and eat some more of it!! Thank you for sharing your recipe\! 03 of 04 ![]() Photo by MatureYam3758 10/17/2022 This was easy to make and my whole family was fighting over the last piece 04 of 04 ![]() Photo by SelenaMarie 12/12/2010 1. 1 ## You’ll Also Love [![]() ![](https://www.allrecipes.com/thmb/7HbTiyH4JRVzoh3LVAXNcrEa0nM=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/2716-0c3b309031414717959d011cadd9ddeb.jpg) Caramel Pecan Cheesecake 20 Ratings](https://www.allrecipes.com/recipe/25978/caramel-pecan-cheesecake/) [![closeup of a beautiful-looking apple cheesecake with apple slices arranged in circles, topped with cinnamon sugar and chopped pecans]() ![closeup of a beautiful-looking apple cheesecake with apple slices arranged in circles, topped with cinnamon sugar and chopped 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Readable Markdown	I make this homemade cheesecake recipe every year for our work holiday party. It has a cinnamon and walnut crust that's easy to make from scratch and a fluffy vanilla filling. It's always a hit, and everyone compliments how delicious it is\! Prep Time: 20 mins Cook Time: 35 mins Additional Time: 5 hrs 15 mins Total Time: 6 hrs 10 mins Servings: 12 Yield: 1 (9-inch) cheesecake ### Why You'll Love This Recipe - The fluffy cream cheese filling and cinnamon sugar crust set this cheesecake apart. - Home cooks enjoy making this recipe again and again. - Allrecipes member Ita says, "Heaven! Pure heaven! I loved the walnuts in the crust." Keep Screen Awake Ingredients 1/2x 1x 2x Original recipe (1X) yields 12 servings Crust: - 1 ½ cups graham cracker crumbs - ¼ cup finely ground walnuts - 1 tablespoon cinnamon sugar - ½ cup butter, melted Filling: - 3 (8 ounce) packages cream cheese, softened - ¾ cup white sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 3 large eggs, slightly beaten ## Directions 1. Preheat the oven to 375 degrees F (190 degrees C). 2. To make the crust: Combine graham cracker crumbs, walnuts, and cinnamon sugar in the bottom of a 9-inch springform pan. Add melted butter and mix well. Press into the bottom of the pan and 1 to 2 inches up the sides. Freeze until firm, about 10 minutes. 3. While crust chills, make the filling: Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until smooth and creamy. Gradually beat in heavy cream on low speed until mixture is smooth. Beat in eggs, one at a time, on low speed until combined. Pour filling into crust. 4. Bake in the preheated oven until center appears almost set when gently shaken, 35 to 45 minutes. Cool cheesecake on a wire rack for about 15 minutes. 5. Run a butter knife around edge of cheesecake to loosen from pan. Let cool to room temperature, about 30 minutes. Unclip the side of the pan and remove the ring. Let cool for another 30 minutes; chill in the refrigerator at least 4 hours to overnight before serving. ### Cook’s Note This cheesecake improves after chilling — bake one day ahead for best flavor and texture. Use pecans or almonds in the crust for a different flavor. Serve with whipped cream, fresh berries, or chocolate curls for garnish. 63 home cooks made it\! ## Nutrition Facts (per serving) \| \| \| \|---\|---\| \| 462 \| Calories \| \| 38g \| Fat \| \| 24g \| Carbs \| \| 7g \| Protein \| \| Nutrition Facts \| \| \|---\|---\| \| Servings Per Recipe 12 \| \| \| Calories 462 \| \| \| % Daily Value \* \| \| \| Total Fat 38g \| 49% \| \| Saturated Fat 22g \| 112% \| \| Cholesterol 150mg \| 50% \| \| Sodium 307mg \| 13% \| \| Total Carbohydrate 24g \| 9% \| \| Dietary Fiber 1g \| 2% \| \| Total Sugars 16g \| \| \| Protein 7g \| 14% \| \| Vitamin C 0mg \| 0% \| \| Calcium 71mg \| 5% \| \| Iron 1mg \| 7% \| \| Potassium 125mg \| 3% \| \* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. \\ Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Shard	9 (laksa)
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