Grandma Alice's Cheesecake

SERVES: 16

PREP: 1 Hr

COOK TIME: 1 Hr 15 Min

Grandma Alice owes her love of baking to her mom, who taught her how to bake when she was very young. Now, one of her favorite desserts to make is cheesecake. Grandma Alice's Cheesecake is made-from-scratch and very simple. She shared that she likes to top hers with fresh berries right before serving.

What You'll Need

1 1/2 cup graham cracker crumbs
1 teaspoon ground cinnamon
2 tablespoons plus 1 cup sugar
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, at room temperature
1 cup sour cream
4 eggs
1 teaspoon vanilla extract

What to Do

Preheat oven to 450 degrees F. Spray a 9-inch springform pan with cooking spray; set aside.
In a medium bowl, combine graham cracker crumbs, cinnamon, and 2 tablespoons sugar; mix well. Add butter and mix until crumbs are thoroughly coated. Pour into pan and with your hand, press crumbs until they evenly cover the bottom of the pan.
In a large bowl with an electric mixer, beat cream cheese, sour cream, remaining 1 cup sugar, the eggs, and vanilla until thoroughly combined and mixture is smooth. Pour into crust and place springform pan on sheet pan.
Bake 15 minutes, then turn oven temperature to 200 degrees. Bake about 1 hour, or until cheesecake is slightly wiggly in the center. Turn off oven, crack oven door open with a wooden spoon, and let cheesecake cool in the oven about 1 hour. Remove from oven and when cooled completely, run a thin, sharp knife around the edge of the cheesecake. Refrigerate, preferably overnight.

Notes

Garnish with fresh strawberries or your favorite fruit.
Ok, admit it! You're as much of a cheesecake lover as we are, so try our Bite-Sized Chocolate Cheesecake for another way to enjoy it!

Nutritional InformationShow More

Servings Per Recipe: 16

Amount Per Serving % Daily Value *
Calories 314
Calories from Fat 208
Total Fat 23g 36 %
Saturated Fat 13g 63 %
Trans Fat 0.2g 0 %
Protein 5.2g 10 %

Amount Per Serving % Daily Value *
Cholesterol 113mg 38 %
Sodium 232mg 10 %
Total Carbohydrates 23g 8 %
Dietary Fiber 0.3g 1 %
Sugars 18g 0 %

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aliceheineman 0877 289

Sep 10, 2017

Do you have to use a springform pan? Not all cheesecakes are made in them and I don't particularly want to buy one.

Test Kitchen Team

Sep 15, 2017

Hi there! The Test Kitchen believes that a 9 inch cake pan will work just fine for this recipe. But we recommend that you layer the pan with paper for an easy removal! Hope this was helpful. :)

mavisedwards 72876 78

Feb 18, 2017

I live in South Australia and have not heard of "graham cracker crumbs". What can I substitute these with? I would love to make this as it sounds delicious.

Test Kitchen Team

Feb 20, 2017

Hi there! Graham cracker crumbs are simply ground graham crackers. If you cannot find graham crackers, any shortbread cookie that has been ground (or pulsed in a food processor) will work well. :) Enjoy!

swixcr 6706015

Jan 05, 2017

This cheesecake was over the top delicious. I want to make it again for a friend having surgery. Can I make it and freeze it now to take to her later?

Test Kitchen Team

Jan 06, 2017

Hi there! While the Test Kitchen has not frozen this cheesecake before, we do believe that it's okay to do so. We do advise that the crust may not be as crispy as when not frozen. Enjoy!

BaconBombshell

Dec 28, 2016

In my book, a cheesecake has to have both a good flavor and texture. As a matter of fact, some of the best ones don't need any toppings if the flavor and texture are perfect. Well this one is fantastic. It's creamy, but not overly rich and the tastes delightful. The consistency of this cheesecake is a winner for sure. And the strawberries on top are great, but again, the cake is so good you don't even need them. This is one of a kind. Yum! Thanks Grandma Alice! Your grand kids sure know good cheesecake.