Grandma’s Cheesecake Recipe

Grandma’s Cheesecake recipe is seriously the best cheesecake in the world. Graham Graham crust, smooth and creamy cream cheese filling, and a sour cream topping. Perfect dessert for birthdays, special occasions and get togethers. A family favorite!

My Grandma’s Cheesecake Recipe is for everyone! I’m not a huge cheesecake fan, I like it and all, but most of the time it is too rich and thick for me (yes, I’m talking about you, Cheesecake Factory). However, my grandma’s cheesecake recipe does not suffer from such problems and it is pretty much the perfect cheesecake.  I dare you to make it and not love it. Whenever I make it for someone, without fail they rave about how amazing it is and usually ask for the recipe. I hope you enjoy it as much as we all do.

Grandma's Cheesecake Recipe- Best Recipe Ever | Rainbow Delicious

Grandma’s Cheesecake Recipe

Crust
1 1/2 Cup Graham Crackers, Crushed*
3 T. Sugar
1/3 Cup Butter, melted
 
Filling
11 oz. Cream Cheese
3/4 Cup Sugar
2 eggs
 
Topping:
1 Cup Sour Cream
3 T. Sugar
1/2 t. Vanilla
 
*I normally crush the graham crackers by placing them in a large ziploc bag and letting my kids take out their aggression on it with a rolling pin.
 

Grandma's Cheesecake Recipe

Directions**

1. Preheat the oven to 350 degrees.

2. Combine the crust ingredients and press into pan. Bake at 350 for 10 minutes.

3. Beat cream cheese until smooth, add the sugar, add one egg, and then the other egg. Once smooth, pour over the crust and bake at 350 for 20 minutes. Let cool for 10 minutes after it is done baking.

4. Mix the sour cream, sugar and vanilla.  Carefully, very carefully, pour this over the rest of the cheesecake and spread with a spatula. Bake at 350 for 10 minutes***

5. Let cool and then refrigerate for at least 4 hours. I usually let it cool and set overnight. I often freeze the cheesecake and let it thaw about 30-60 minutes before enjoying.

**Depending on the size of your particular pie baking dish, you may have a little extra of each of the ingredients.  I usually have one or two small ramekins ready to make mini-cheesecakes with any leftovers.

***This is my favorite part of the cheesecake and sometimes I double it.  No one has ever complained.

Fourth of July Cheesecake

Grandma's Cheesecake Recipe | Rainbow Delicious

Optional: If you want to turn this cheesecake into a Fourth of July Cheesecake (or for another patriotic holiday) simply double the recipe, bake it in a rectangular pan and arrange blueberries in the top left corner and the raspberries in stripes. You can also pipe cream cheese frosting to make stripes and stars.

Grandma and Adelaide

Thank you Grandma for all your amazing recipes; Adelaide and I talk about you as we recreate your delicious treats.  We miss you.

You may also enjoy Grandma’s Gingerbread Cookies:

Grandma's Gingerbread Cookies

You might also enjoy this monkey bread recipe!

If you make Grandma’s Cheesecake Recipe please share on instagram using hashtag #rainbowdelicious & #gatheranddine and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!

grandma's cheesecake recipe
5 from 4 votes
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Grandma’s Cheesecake Recipe

Seriously the best cheesecake in the world. Graham Graham crust, smooth and creamy cream cheese filling, and a sour cream topping. Perfect dessert for birthdays, special occasions and get togethers. A family favorite!

Course Dessert
Cuisine American
Keyword cheesecake, cream cheese, graham cracker, sour cream
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 450 kcal

Ingredients

Crust

  • 1 1/2 Cup Graham Crackers Crushed*
  • 3 T. Sugar
  • 1/3 Cup Butter melted

Filling

  • 11 oz. Cream Cheese
  • 3/4 Cup Sugar
  • 2 eggs

Topping

Instructions

Directions **

  1. Preheat the oven to 350 degrees.
  2. Combine the crust ingredients and press into pan. Bake at 350 for 10 minutes.
  3. Beat cream cheese until smooth, add the sugar, add one egg, and then the other egg. Once smooth, pour over the crust and bake at 350 for 20 minutes. Let cool for 10 minutes after it is done baking.
  4. Mix the sour cream, sugar and vanilla. Carefully, very carefully, pour this over the rest of the cheesecake and spread with a spatula. Bake at 350 for 10 minutes***
  5. Let cool and then refrigerate for at least 4 hours. I usually let it cool and set overnight. I often freeze the cheesecake and let it thaw about 30-60 minutes before enjoying.

Recipe Notes

*I normally crush the graham crackers by placing them in a large ziploc bag and letting my kids take out their aggression on it with a rolling pin.

**Depending on the size of your particular pie baking dish, you may have a little extra of each of the ingredients. I usually have one or two small ramekins ready to make mini-cheesecakes with any leftovers.

***This is my favorite part of the cheesecake and sometimes I double it. No one has ever complained.

Nutrition Facts
Grandma's Cheesecake Recipe
Amount Per Serving
Calories 450 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17.8g111%
Cholesterol 117mg39%
Sodium 296mg13%
Potassium 6.4mg0%
Carbohydrates 41.5g14%
Fiber 0.4g2%
Sugar 32.2g36%
Protein 6.4g13%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Classic recipes like this are the best 😀 Full of memories!

  2. I usually have the same problem with cheesecake! This looks lovely, I’ll have to try it!

  3. Oh MY!! I must make this immediate.m This is so delicious and comfort food.

  4. I think that grandma’s recipes are the best. We don’t cook or bake like them anymore but I like to come back to these recipes.

  5. How special that your little girl is helping you make a family recipe. I just adore this!

  6. What great memories made and to come. Love how simple this recipe is. I’m like you. Not a big cheesecake fan but for some reason, I get a hankering for it this time of year. ANd yes. Cheesecake Factory goes too far 🙂

  7. This cheesecake was so creamy and delicious! I ended up making this with a gluten-free crust but it was still so amazing!

  8. I am firmly in the camp of “team Grandma”! All of the best recipes are Grandma recipes — and they’ve been tested on multiple generations, so you know they stand the test of time. Count me in –this cheesecake looks do-able and delicious!

  9. Oh my gosh! Love these super cute pictures and that cheesecake looks so amazing! I will have to try this one asap.

  10. Emily-
    I made this as the recipe calls and out fruit on top. Looked great until I cut it- it was soupy. Any hints?

    • Hi Andrea, How long did you let it set for? A good way to avoid it getting soupy is to freeze and then let thaw for about an hour before you eat. I’ve only had it be runny if I didn’t let it set in the fridge/freezer for a good amount of time first. Hope that helps!

  11. LOVE how simple and tasty this looks, can’t wait to try it!

  12. 5 stars
    I am pretty picky when it comes to cheese cake but gave this a try and it was amazing! Thank you for the recipe!

  13. 5 stars
    This classic cheesecake turned out amazingly well! I love that it’s a family recipe of yours!

  14. 5 stars
    You just can’t beat a good cheesecake!

  15. Alexandra says

    5 stars
    Love special family recipes, and this is so delicious!

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