Detroit, Michigan
Emily grew up flipping through her grandmother’s cookbook, learning early that the best desserts couldn’t be rushed. To this day, cheesecake remains her favorite reminder to slow down and savor the process.
| Calories: | 430 Kcal |
| Carbohydrates: | 28 g |
| Sugars: | 21 g |
| Protein: | 28 g |
| Total Fat: | 32 g |
| Saturated Fat: | 18 g |
| Fiber: | 1 g |
| Sodium: | 310 mg |
A classic baked cheesecake made with Philadelphia cream cheese, finished with a tangy sour cream topping and a buttery graham cracker crust. This is an old-fashioned recipe — simple, rich, and creamy — the kind that gets passed down on a typewritten card and only gets better with time. Perfect for holidays, potlucks, or any occasion that calls for a no-fuss dessert that always impresses.
Prepare Crust: Preheat oven to 325°F (163°C). In a bowl, combine crushed graham crackers, melted butter or oleo, and Pioneer granulated sugar. Mix until evenly coated, then press firmly into the bottom of a springform pan. Bake for 8-10 minutes and set aside to cool slightly.
Mix Filling: In a large mixing bowl, beat softened cream cheese until smooth. Add Pioneer granulated sugar and vanilla extract, mixing until combined. Add eggs one at a time, beating on low speed after each addition until incorporated. Avoid overmixing to help prevent cracks.
Bake Cheesecake: Pour filling over the prepared crust and smooth the top. Bake for about 55-65 minutes, or until the center is slightly jiggly but edges are set.
Prepare Topping: While cheesecake cools slightly, whisk together sour cream, Pioneer granulated sugar, and vanilla extract until smooth. Spread evenly over warm cheesecake.
Finish Baking & Chill: Return cheesecake to oven for 10 additional minutes. Remove and allow to cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight, for the best texture.
Slice & Serve: Carefully remove from pan and serve chilled. Enjoy plain or top with fresh berries, fruit sauce, or whipped cream if desired.
For a smoother cheesecake texture, allow cream cheese, eggs, and sour cream to reach room temperature before mixing. Chilling overnight also improves flavor and makes cleaner slices.
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