In honor of Cheesecake Day, I’m posting our family’s recipe for cheesecake. This is the same recipe we used for Ariel’s birthday cake, except that I used crushed GF cookie crumbs for the crust instead of graham cracker crumbs. (If you make the mini cheesecakes, you can leave them frozen ’til just before you want them, and pull out a serving or two at a time.)
As this is the cheesecake recipe I grew up with, it’s also in my mom’s cookbook, Everyday Cooking, available through Everyday Homemaking.
Cheesecake Recipe
Cheesecake
Ingredients
CRUST:
- 1/2 cup graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 3 Tbsp. cocoa
FILLING:
- 24 oz. cream cheese softened
- 1 c. sugar
- 2 tsp. vanilla
- 3 eggs
- 1 c. sour cream
TOPPING:
- chocolate chips opt.
Instructions
- Mix crumbs, butter, sugar, and cocoa and press into greased 8" springform pan.
- Mix cream cheese, sugar, vanilla, eggs, and sour cream. (To marble, save a little and add cocoa.)
- Pour into pan.
- Bake at 350 for 45-70 minutes. (Sprinkle with chocolate chips after 15-30 minutes.)
- Turn off oven but do not remove cake; leave ajar for 1 hour.
- Remove cake and cool.
- Chill at least 6 hours.
FOR MINI CHEESECAKES:
- Line muffin pans with paper liners.
- Use 2/3 recipe for 24 cakes.
- Bake at 375 for 20 minutes then leave in oven for 30 minutes before chilling.
Step-by-Step Cheesecake Photos:
Mix crumbs, butter, sugar, and cocoa and press into greased 8″ springform pan.
Mix cream cheese, sugar, vanilla, eggs, and sour cream.
(To marble, save a little and add cocoa.)
Pour into pan.
Bake at 350 for 45-70 minutes. (Sprinkle with chocolate chips after 15-30 minutes if you’re using those.) Turn off oven; leave ajar for 1 hour. Remove cake and cool. Chill at least 6 hours.
I have never made cheesecake before as it’s not one of my favorites, but my son is a huge fan. I just might try this for his birthday since it’s a “tried and true” recipe. Thanks for sharing.
The chocolate chips got left off the recipe but are in the instructions. They are optional, but if you add them, we prefer to use about 1 cup mini chips–they don’t sink into the batter as easily. We sprinkle them after several minutes of baking to help them stay near the top. 🙂 We like this marbled with just the chocolate, OR with the chips on it. It’s also pretty with the batter layered as a white layer on the bottom and a chocolate layer on top. And it’s really good with cherry pie filling on top! 🙂 The cookbook also has a 7inch version adaptation.
Also, some people use a water bath or even a pan of water on the rack below to keep the cheesecake moist as it bakes (to avoid cracking). And depending on your pan, you may want to wrap the bottom/sides in foil to keep butter from melting out of the crust and out the springform pan (protects your oven).
I one time had a recipe for Tirmaisu Cheesecake and it was delicious. I have not been able to find it for some time now but oh it was delicious. I also love a turtle cheesecake.
I love any cheesecake, although I have it maybe once or twice a year. My favorite is just plain old new york cheesecake! Yummy!
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Sounds great! I love a good turtle cheesecake though I’ve never even made a cheesecake. For some reason I’ve always been intimidated by them.
I LOVE chocolate cheesecake! I’d love to make some minis for the freezer, maybe even just some cheesecake bites so that we can have a small dessert some nights. You just inspired me. 🙂
Yes; I probably should have specified that this is how we usually make the cheesecake at our house – the chocolate option and chocolate chips were left off because I was thinking of Ariel’s birthday cake when I posted this. Oops.
Also, I wanted to add that you might want to put a rimmed baking sheet on a lower rack to prevent butter drippage in the bottom of the oven. (I haven’t figured out yet how a water bath would work. How does it not get your cheesecake all wet? If the butter can drip, can’t the water get in?)
You would want to wrap your pan with foil before the water bath. Some folks also find just the steam helps, using a pan of water below the cheesecake. You can make the 7inch version in your Instant Pot! 🙂 (Recipe is in Everyday Cooking cookbook)
I make the most requested cheesecake ever and it is ohhh soo creamy, rich, and yummy. It is a Mocha-Chocolate Cheesecake. My kids have seen me make it so many times but we never keep them. they always ask when will we get to eat one b/c .they are always made for others. When we were about to move to another state… the people at my husband’s work told him that he can move but his wife must stay b/c of her cheesecake. 🙂
@Rachel–as to your previous question how does a water bath work? After you have your batter in your cheesecake pan you take heavy duty Aluminum foil and wrap under it to the top folding on the sides… then you put your cake in the pan that holds the cheesecake pan and pour hot water in that pan around your cheesecake pan. Does that make sense? It makes your cake creamier. That is what I do in my cheesecake recipe.
BTW:
If you would like my Mocha-chocolate cheesecake recipe please e-mail me and I would be willing to give it to you. 🙂
Ahh. Foil-wrapping it before putting it in the water bath makes sense. I was trying to figure out how the cheesecake didn’t get waterlogged because of the seam in the pan.
And I think I will email you for that recipe. 🙂 Thank you!
Plain with cherries on top.
My favorite cheesecake is pumpkin.
I love plain cheesecake with strawberries on top 😉
I’ve never tried making cheesecake but I love to eat the cheesecake from the Cheese Cake Factory.
I love plain cheesecake, but turtle cheesecake is a close second. I love how this recipe has the mini options. I am the only one who eats it in my house so this will be great so I am not tempted to eat the whole thing at once 🙂
Oh I LOVE cheesecake. I usually eat it plain but the best I’ve ever had was dulce de leche cheesecake. It had caramel on it. YUM!
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I love a classic cream cheese based cheesecake and also a raspberry and white chocolate. D-lish! Thanks so much. Sounds like a delightful cookbook and help.
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Once I made a pecan, pumpkin pie cheesecake, it was delicious!!
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My current fave is a cheesecake type of dessert, but not exactly a regular type cheesecake. I am currently totally loving sopapilla cheesecake!! This is the recipe I use: http://www.mommyskitchen.net/2008/06/so-papilla-cheesecake.html
i love my cheesecake with fresh strawberries and chocolate drizzled on top!
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I love cheesecake with cherry pie filling on top!
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My favorite cheesecake in the whole world is banana cheesecake
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Yes, I wrap foil around the bottom and up several inches on the outside of the filled pan, to keep the butter from dripping out and burning, or the water from seeping in if I use a water bath.