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“One of my favorite cheesecake recipes with a few modifications - still delicious, just a little bit better for you.”
1hr 45mins
16 slices

Ingredients Nutrition


  1. Preheat oven at 400 degrees.
  2. For crust: In a medium bowl, combine graham cracker crumbs, cinnamon, and pecans.
  3. Pour in butter. Mix together, making sure that all crumbs are coated with butter - creating a crumble (don't overmix).
  4. Spray 9 inch spring form pan with cooking spray.
  5. Press crumble onto the bottom of pan.
  6. For filling: In a large mixing bowl, blend eggs, sugar, vanilla, almond, and lemon zest on high until fluffy (about 1 1/2 to 2 minutes).
  7. Mix in sour cream.
  8. Begin adding neufchatel cheese to mixing bowl, about 1/2 package at a time. Blending well after each addition.
  9. Pour filling over graham cracker crust.
  10. Bake for 30-35 minutes or until brown around the edges and center only jiggles slightly. (Tip: To prevent cracking - either try baking in a water bath or place an oven-safe dish with water in oven - moisture will help to prevent the cracking.).
  11. When time is up, turn off oven and leave cake in oven for 1/2 hour.
  12. Remove cake from oven and place on counter to cool.
  13. Place in the refrigerator overnight or for at least 4 hours before serving.

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