There’s Cheese in My Cake…

My kids pick a different sweet for their birthdays. Sometimes it’s a regular good old fashioned cake, other times it can be a cookie cake, ice cream cake, cannoli’s, or my son’s favorite-cheesecake!! He takes after me, and I am rather picky when it comes to finding or making a good one. This one fits the bill, and is a favorite in our house. Maybe it will become on of yours too!


Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs 
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar
  • 7 Tablespoons melted butter


  • 32 oz. cream cheese softened to room temperature
  • 1 cup sugar 
  • 2/3 cups sour cream 
  • 1 ½ teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 4 large eggs that are room temperature and lightly beaten


  • Preheat oven to 325F
  • Prepare graham cracker crust by combining graham cracker crumbs, sugar, and brown sugar. Stir well. Add melted butter and use a fork to combine ingredients.
  • Pour crumbs into a 9” springform pan and press firmly into the bottom and up the sides of your pan. Set aside.


  • In a stand mixer (you can also use a hand-mixer) add cream cheese and mix until smooth and creamy (don’t over-beat).
  • Add sugar and mix until creamy.
  • Add sour cream, vanilla extract, and salt. Mix until well-combined. Make sure to scrape the sides of the bowl periodically.
  • On low speed, gradually add lightly beaten eggs, one at a time. Mix until each egg is incorporated. After eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are combined.
  • Pour cheesecake batter into prepared springform pan. You should also line a cookie sheet with foil to prevent any leakage.
  • Put on the center rack and bake at 325F for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch. Don’t over-bake or the texture will crack and get tough.
  • Remove from oven and cool for 10 minutes. After cooling use a knife to loosen the edges.
  • Cool for another 1-2 hours or until room temperature before putting in the refrigerator. Best if cooled overnight, but at last 4 hours.


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