On Sat, 5 Dec 2020 12:21:33 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, December 5, 2020 at 3:05:21 PM UTC-5, Thomas wrote:
>> On Saturday, November 28, 2020 at 12:01:00 AM UTC-5, MummyChunk wrote:
>> > This recipe came from a woman's grandmother's recipe box. This one
>> > was known in the box as a "Special Occasion" one.
>> >
>> > Ingredients
>> >
>> > Crust Ingredients:
>> > 1 3/4 cup fine Graham Cracker Crumbs
>> > 1/4 cup chopped Nuts
>> > 1/2 tsp Cinnamon
>> > 1/3 cup Butter, melted
>> >
>> > Cheesecake Filling Ingredients:
>> > 16oz Cream Cheese (at room temperature)
>> > 1 cup Sugar
>> > 2 tsp Vanilla
>> > 1/2 tsp Almond Extract
>> > 3 Eggs
>> >
>> > Company Cheesecake Mise en Place:
>> > Ï 93 Springform Pan
>> > Ï Spatula
>> > Ï Stand Mixer (bowl, beater, etc)
>> > Ï Measuring Spoons
>> > Ï Measuring Cup
>> > Ï Bowl
>> >
>> > Company Cheesecake Recipe Directions:
>> > Ï Preheat oven to 375.
>> > Ï Mix together Graham cracker crumbs, chopped nuts, cinnamon,
>> > and melted butter in a bowl.
>> > Ï Press Graham cracker mixture into the bottom of a 93
>> > springform pan.
>> >
>> > Ï Using a stand mixer, blend together cream cheese, sugar,
>> > vanilla, and almond extract.
>> > Ï Add eggs, blend until incorporated.
>> > Ï Pour into prepared crust.
>> >
>> > Ï Bake for 35 minutes in a preheated 375 oven.
>> >
>> > Ï Cool before serving.
>> Sounds good but I will skip the nuts.
>
>I don't mind the nuts, but the almond extract has no place in
>cheesecake. As a minor quibble, I prefer to make the crust
>from coarse graham cracker crumbs, butter, and a little
>brown sugar. Our filling uses less sugar, so the net effect
>isn't any sweeter. And we use the traditional sour-cream
>topping, which adds additional tanginess.

You're a very precise person. Duly noted.