Yeliy

Nutty Crunch Cheesecake Recipe

Today, we are going to make a yummy Nutty Crunch Cheesecake. It’s sweet, creamy, and has a crunchy topping. Let’s get started!

Ingredients:

- 1 cup of crushed graham crackers (these are like little crunchy cookies)

- 1/2 cup of melted butter (this helps hold everything together)

- 2 cups of cream cheese (this makes it super creamy)

- 1 cup of sugar (for sweetness)

- 1 teaspoon of vanilla extract (this makes it smell and taste really good)

- 2 eggs (these help it to be fluffy)

- 1 cup of mixed nuts (like almonds, walnuts, and pecans for crunch)

Instructions:

1. Prepare the crust:

In a big bowl, mix the crushed graham crackers and melted butter together. It should look like wet sand. Now, take a round cake pan and press this mixture into the bottom. This will be our crust!

2. Make the filling:

In another bowl, mix the cream cheese and sugar together until it’s smooth. You can use a mixer or a whisk. Then, add the vanilla extract and eggs one at a time, mixing well after each one. It should be nice and creamy!

3. Combine:

Pour the cream cheese mixture over the crust in the cake pan.

4. Add the nuts:

Sprinkle the mixed nuts on top of the cheesecake mixture. This will give it a crunchy topping!

5. Bake:

Ask an adult to help you put the cheesecake in the oven at 325°F (about 160°C) for about 50 minutes. It’s done when the edges are set, but the middle is still a little jiggly.

6. Cool down:

Let it cool down for a bit, then put it in the fridge for at least 4 hours (or overnight) to get nice and cold.

7. Serve:

When it’s ready, slice it up and enjoy your Nutty Crunch Cheesecake!

Serving Size:

This recipe makes about 8 slices.

Nutritional Values (per slice):

- Calories: 320

- Protein: 6g

- Carbohydrates: 30g

- Fat: 20g

- Fiber: 2g