Vanilla Bean Cheesecake With Walnut Crust

READY IN: 1hr 25mins




  • Preheat oven to 350° and butter a 10-inch springform pan.
  • In a food processor or blender, pulse walnuts with 1/4 cup of the sugar until finely ground. Add butter and pulse until the mixture looks like moist sand. Press crumbs into bottom of pan. Bake for 12 minutes, or until lightly browned around the edges.
  • In a small mixing bowl, mix sour cream with 1/4 cup sugar and 1 teaspoon of the vanilla extract. Cover and set aside.
  • Reduce the oven temperature to 300°.
  • In a stand mixer fitted with a paddle or using a handheld electric mixer, beat cream cheese on low speed with the remaining sugar and the vanilla seeds until JUST combined. Beat in eggs one at a time. Add remaining vanilla extract and the almond extract. Slowly mix in cream until smooth. Pour batter into pan and bake for 65 minutes or until lightly golden and slightly jiggly in the center.
  • Immediately pour the sour cream topping over the cheesecake and smooth the surface with back of spoon or spatula.
  • Return to oven and bake an additional 5 minutes.
  • Place on wire rack and let cool to room temperature.
  • Run a thin sharp knife around cake and remove the ring.
  • Refrigerate for 3 hours. Remove cheesecake and cover loosely with plastic wrap. Return to refrigerator and leave overnight before serving.