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Dairy
Easy
10 Servings
Allergens 
4 Hours
Diets
This creamy, stunning cheesecake is way simpler to make than it looks. My mother came up with the amazing hack to get the cheesecake out of the pan – no springform needed!
6 tablespoons melted butter
1/4 cup Haddar Brown Sugar
1/2 cup Glicks Flour
1/4 cup Gefen Ground Walnuts
2 and 1/2 (8-ounce) containers whipped cream cheese
1/2 cup sour cream
3 eggs
3/4 cup sugar
1 cup nougat spread (such as Delinut), divided
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix crust ingredients to form a dough. Press into a 9-inch disposable round pan. Bake for 15 minutes until browned.
In a large bowl, beat the cream cheese, sour cream, eggs, and sugar until smooth. Remove half of this batter; reserve for later.
Add 2/3 cup nougat spread to the remaining batter in the mixing bowl; beat until incorporated. Pour batter over crust. Freeze until firm but not solid, about two hours.
Spread the reserved plain batter over the nougat layer. The pan will be very full.
Preheat oven to 325 degrees Fahrenheit.
Fill a 9×13-inch pan with one inch of water; place in the oven. Carefully place the cheesecake in the water bath. Bake 90 minutes, until the top of the cake is set.
Turn off the oven, leaving the cheesecake inside for two hours before removing. Refrigerate to cool completely.
To remove cheesecake from the pan, tear the aluminum from around the cake and peel off. Once the sides of the pan have been removed, slide the cake off the bottom of pan onto a platter.
Melt remaining 1/3 cup nougat spread. (I did this in a Ziploc bag placed in hot water for 10 minutes.) Pipe over cheesecake in a crisscross pattern.
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