Strawberry Cheesecake with Walnut Crust

Prep Time 50 min
Cook Time 1 Hr 30 Min
Servings 16
Difficulty Moderate


  • 3/4 cup Graham cracker crumbs
  • 3/4 cup finely chopped walnuts
  • 3 tablespoons Butter Flavor All-Vegetable Shortening melted
  • 4 (8 oz.) packages cream cheese softened
  • 4 large eggs at room temperature
  • 1 1/2 cups Sugar divided
  • 1 tablespoon Lemon juice
  • 3 teaspoons vanilla extract divided
  • 2 cups sour cream
  • 1 (12 oz.) jar Smucker's® Seedless Red Raspberry Jam divided
  • 1 tablespoon cornstarch
  • 1/4 cup orange juice
  • 1 quart strawberries washed, dried and hulls removed


  • Step 1

    HEAT oven to 350°F. Combine cracker crumbs, walnuts and shortening in medium bowl. Press into bottom of 10-inch springform pan. Bake 10 minutes. Remove from oven.

  • Step 2

    BEAT cream cheese in mixing bowl with mixer until smooth. Beat in eggs one at a time, beating well after each addition. Beat in 1 1/4 cups sugar, lemon juice and 2 teaspoons vanilla. Beat until well blended. Pour into crust.

  • Step 3

    BAKE 1 hour to 1 hour 15 minutes or until lightly puffed in center. Remove from oven and let stand 15 minutes. Keep oven at 350°F.

  • Step 4

    COMBINE sour cream, 1/4 cup sugar and 1 teaspoon vanilla in medium bowl. Spread over cheesecake. Bake 5 minutes. Remove from oven. Cool and refrigerate for 2 hours.

  • Step 5

    MIX 1 tablespoon jam with cornstarch in small saucepan until well blended. Add remaining jam and orange juice. Cook over medium heat, stirring frequently, until thickened. Let cool to lukewarm.

  • Step 6

    REMOVE cheesecake from pan. Arrange berries, points up, on top of cake. Spoon glaze over berries, allowing some to drip down sides. Chill at least 4 hours or overnight.