This cheesecake is creamy good plus really easy to make!
This recipe comes from my grandmother-in-law (or, my husband’s amazing Nana!) She told me she got this recipe from a newspaper or magazine when she was just a newlywed and has been making it ever since! It is a classic vanilla cheesecake but you top it with a sweetened sour cream layer and oh my goodness it is good!
I have to admit something though. The idea of making a cheesecake kind of intimidated me! I thought you had to use a special pan and cook it with a water bath etc. but this is a really easy recipe and you don’t need to do any of that. If you are going to serve it for guests you may want to use a springform pan, but Nana always makes hers in a cake pan and we just love it. So use what you have and go for it! You could even use a 9″ pie pan if you don’t have a round cake pan. You just won’t get the tall sides.
I am usually all about the toppings but this cheesecake can stand on it’s own! The flavor and texture are amazing! I also love the all spice in the graham cracker crust. Yum! You can top your slice with cherry pie filling or just the sauce (skip the cherries) like my husband prefers. I like it both ways.
Nana's Famous Cheesecake
Ingredients
- CRUST:
- 1½ cup graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup powdered sugar
- 1 teaspoon all spice
- FILLING:
- 2 (8 ounce) packages cream cheese, at room temperature
- 2 eggs, beaten lightly
- ⅔ cup sugar
- 2 teaspoons vanilla
- TOPPING:
- 1½ cup sour cream
- 4 Tablespoons sugar
- 2 teaspoons vanilla*
- cherry pie filling, optional
Instructions
- FOR THE CRUST: Pre-heat oven to 350 degrees. Prepare a 9" cake pan or springform pan. Mix together the crust ingredients. Press into the bottom of the pan.
- FOR THE FILLING: Mix the cream cheese till soft and creamy. Add eggs, sugar & vanilla. Beat till creamy. Pour onto crust. Bake for 25 minutes (the center should look almost set).
- FOR THE TOPPING: When the cheesecake is done baking, remove from the oven & increase the oven to 450 degrees. Mix together the sour cream, sugar & vanilla. Pour over cheesecake and bake for 7 minutes at 450 degrees. Let the cheesecake cool completely then cover & chill overnight in the fridge.
Notes
*I used a clear vanilla for the topping. If you don't it may tint the topping a darker color. It will still taste great but if you want a pure white, use clear vanilla. The hardest thing about making this cheesecake is remembering to make it the day before you need it. It is not good unless it is fully chilled (overnight is best!)
Added a 1/4 cup of pumpkin pie filling to the base cream cheese mix for Thanksgiving and it was “decadent”
YUM! Will be trying that soon!
My son asked me to make it. I did and we all ate it. It was grandioso!♥️🤪
YUM! glad you enjoyed it!
Made this pie for a Valentines gift for well actually, for myself! Ha ha! Of course I will be sharing it with the whole family. I couldn’t wait the whole night to try it so I let it sit in the refrigerator for about 4 hours and then just had to have a piece… I’ll be having another piece again tomorrow, you know, just to see the difference! The piece I had was delicious, but I think it might have had a little too much sour cream… I think I should have been more careful about really spreading it around the entire pie all the way to the edges. But other than that it was super delicious and I will be making it again for sure!! Thank you for the great recipe!!!
I am so glad you enjoyed this cheesecake! Thanks for the feedback 🙂
I followed this recipe to a T. Unfortunately, when I poured the sour cream topping on my cheesecake I had not checked to see if it was thoroughly cooked. I baked it longer than recommended because each time I checked it still seemed really jiggly. When I poured the topping it just erupted a mess in the middle (as it was not fully cooked). I am not sure why this happened but I suggest everyone really check their cheesecakes before adding the topping. If not, its a huge waste of time and money.
I am so sorry this recipe didn’t work out for you. Wondering what size pan you use? If you used a slightly smaller pan it would take longer to cook. You want the center to look almost set. It will still be a little giggly but will firm up after you let it chill. I have never had it erupt like that before. I am so sorry that happened.
It’s my error– I should have checked to make sure the center was set. I used a 9″ spring form pan. I might have to try it again soon when the kids aren’t all home from school. 🙂
Thank you for this recipe- I am pretty sure that this is the same cheesecake my grandmother used to make, I’ve been searching for it for a long time. I know that she had cut the recipe from the newspaper just as your Nana did!
Thats so cool! Glad I could help you find the recipe. It’s a good one!
I just made this cheesecake for my moms birthday. It was delicious and so easy, was not expecting it. Not the usual cheesecake. Great recipe.
Thanks! I am so glad you enjoyed it, Happy Birthday to your MOM!
For years I have made this cheesecake to the T. It was actually a winner in Parade Magazine years ago. Only difference is I turn my oven down to 200 for the second layer and bake for 10 minutes. Allow first layer to cool down a bit before you add the topping. Such a fantastic recipe to pass down!
Thanks for the notes! Passed down recipes are the best!
I’m having the same problem with it looking soggy in the middle…I let it cook until “almost” set after 25 minutes as directed, but now that the topping is on, it looks more than just jiggly—just not set in the middle at all. It’s been at 450 for triple the time now and I’m just hoping it turns out ok in the end!
how did it turn out? Did you use a 9 or 10″ size pan? All ovens are different but I’m sorry it was taking so long!
I had the exact same problem as Jillian when adding the sour cream. Although it looked set, 25 minutes just wasn’t even close. I’ve never had this happen with a cheesecake but will probably try again.
Darn! I’ll have to make notes next time I bake this and see if my time changes at all.
This recipe was so easy to follow and my cheesecake turned out perfect! Everyone absolutely loved it!! Thank you so much for sharing this recipe with us! 🙂
Thank you for the feedback, I’m so glad you enjoyed it. I love this cheesecake too 🙂
For ppl saying it was jiggly, try spooning the sour cream mixture slowly in top. Start from the ends and slowly go to the middle. It should hold up better then. Its the only way I’ve ever been able to get mixtures like this to go on top without seeping in. If you bake it to long it wont come out creamy.
I have been making this cheesecake for 50 years. It was my great aunts recipe handed down to my mother and myself. Any type of function and this is gone right away.
So wonderful! Those are the best kind of recipes. I love an old, well loved recipe. I got this recipe from my husbands Nana!
Was anyone else’s topping really runny???
If you let it set up and chill in the fridge the topping should get more firm. Was it still runny for you after that?
What do you mean by “prepare a pan”? Not exactly sure what that means with your recipe. Butter and flour the pan or spray the pan?
You could do either. If you spray it well with cooking spray, that will work. Or you can line the bottom with parchment paper and grease the sides.
This was my first time making a cheesecake and the recipe was so easy to follow. My cheesecake turned out so beautiful and more importantly DELICIOUS! I would love to bake mini cheesecakes, can you help me with bake time and temperature? Thank you for this recipe.
Yay! So happy you like it! I would keep at the same temperature and just bake for less time. I would check at 20 min. I haven’t tried this recipe in mini form, let us know how it works out for you!
This recipe is so easy. I am not a cheesecake fan but my family is. They love this cheesecake recipe and it is so easy to do.
I am so glad your family loves this cheesecake! I love how easy it is too! The best kind of recipes 🙂
This has always been my son’s favorite cheesecake. I had misplaced my recipe so thanks so much for posting it. It is in the oven now.
It’s a keeper for sure! We love it too 🙂
This was my very first cheesecake that I have ever made. I made it for our family’s Thanksgiving gathering and it was a favorite! From the light spices in the crust, to the not too dense filling and sweet/sour topping, it all blends so well. Thank you for posting this recipe! Happy Holidays.
You are so welcome! Thank you for making it and for the feedback! It is a family favorite and our Nana has passed away. A really special recipe. Glad your family enjoyed. Happy Holidays!